Cochinita Pibil Tacos
Tender, slow-roasted pork marinated in a bright, earthy achiote and citrus sauce. Shredded and served on warm corn tortillas with tangy pickled red onions, this is a taste of the Yucatán Peninsula.
For 4 servings
6 steps. 240 minutes total.
- 1
Step 1
- a.Prepare the Pickled Red Onions
- b.Thinly slice the red onion and place it in a non-reactive bowl. If using, add the thinly sliced habanero pepper.
- c.Pour 1/2 cup of lime juice over the onions and sprinkle with 1/2 tsp of salt.
- d.Toss well to combine. Set aside to pickle for at least 30 minutes while you prepare the pork. The onions will soften and turn bright pink.
- 2
Step 2
- a.Create the Achiote Marinade
- b.In a blender, combine the achiote paste, orange juice, the remaining 1/4 cup of lime juice, white vinegar, garlic cloves, Mexican oregano, cumin, black pepper, and the remaining 1.5 tsp of salt.
- c.Blend for 1-2 minutes until the mixture is completely smooth and forms a vibrant, brick-red paste.
- 3
Step 3
- a.Marinate the Pork
- b.Pat the pork shoulder dry with paper towels and cut it into 3-4 large, uniform chunks.
- c.Place the pork in a large bowl or baking dish. Pour the marinade over the pork and use your hands (preferably gloved) to rub it thoroughly into every crevice.
- d.Cover the dish tightly and refrigerate for at least 4 hours, but preferably overnight (12-24 hours) for the deepest flavor penetration.
- 4
Step 4
- a.Prepare for Roasting
- b.Preheat your oven to 325°F (160°C).
- c.If using banana leaves, briefly pass them over a gas flame or a hot, dry pan for a few seconds per side. This makes them pliable and aromatic.
- d.Line a Dutch oven or a deep baking dish with the banana leaves, overlapping them to create a sealed parcel. Place the marinated pork and all the marinade in the center.
- e.Fold the banana leaves tightly over the pork to enclose it completely. Cover the dish with a heavy, tight-fitting lid or two layers of heavy-duty aluminum foil to trap the steam.
- 5
Step 5
- a.Slow-Roast the Pork
- b.Place the dish in the preheated oven and roast for 4 hours.
- c.The pork is done when it is exceptionally tender and falls apart easily with a fork. The internal temperature should read 200-205°F (93-96°C).
- 6
Step 6
- a.Shred and Assemble Tacos
- b.Carefully remove the dish from the oven and let the pork rest in its wrapping for 15-20 minutes.
- c.Unwrap the pork and transfer it to a large bowl. Using two forks, shred the meat. Skim any excess fat from the top of the pan juices.
- d.Pour about half of the flavorful pan juices over the shredded pork and toss to combine, adding more as needed to keep it moist.
- e.Warm the corn tortillas in a dry skillet or over an open flame until soft and pliable.
- f.To assemble, pile a generous amount of shredded pork onto each warm tortilla. Top with a spoonful of pickled red onions and a sprinkle of fresh cilantro. Serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, marinate the pork for at least 12 hours, or up to 24 hours. This allows the citrus and spices to tenderize and flavor the meat deeply.
- 2Traditionally, cochinita pibil is made with sour oranges (naranja agria). If you can find them, use 1.25 cups of their juice instead of the orange/lime/vinegar mix.
- 3Banana leaves are key for moisture and flavor. If unavailable, wrap the pork tightly in parchment paper, then seal with a layer of aluminum foil to mimic the effect.
- 4Don't discard the roasting juices! Skim the fat and mix the remaining liquid gold back into the shredded pork to keep it incredibly moist and flavorful.
- 5Wear disposable gloves when handling achiote paste, as its vibrant color can stain hands, clothes, and countertops.
Adapt it for your goals.
Slow Cooker Method
Prepare the pork and marinade as directed. Place the banana leaf-wrapped pork in a slow cooker and cook on low for 8-10 hours or on high for 5-6 hours, until tender.
Pressure Cooker MethodPressure Cooker Method
Sear the marinated pork chunks in the pressure cooker using the sauté function. Add the remaining marinade, seal, and cook on high pressure for 90 minutes. Allow a natural pressure release for at least 15 minutes before shredding.
Spicier VersionSpicier Version
For a fiery kick throughout the meat, add one or two whole habanero peppers to the blender with the marinade ingredients.
Additional ToppingsAdditional Toppings
Serve with crumbled cotija cheese, sliced avocado, or a fiery habanero salsa for extra layers of flavor and texture.
Why this is on our healthy list.
Rich in Protein
Pork is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Source of B Vitamins
Pork shoulder provides important B vitamins, including B1 (thiamine), B3 (niacin), and B12, which are crucial for energy metabolism, brain function, and the formation of red blood cells.
Vitamin C Power
The generous use of fresh lime and orange juice provides a good dose of Vitamin C, an essential nutrient for immune system support and skin health.
Antioxidant Boost
The marinade contains spices like oregano and cumin, as well as garlic, which are rich in antioxidants that help combat oxidative stress in the body.
Frequently asked questions
Cochinita Pibil is a flavorful dish that's high in protein. However, pork shoulder is a fatty cut of meat, making it high in calories and saturated fat. To make it healthier, you can trim excess fat from the pork before cooking and skim the fat from the pan juices thoroughly. Serving it on corn tortillas with fresh garnishes adds fiber and nutrients.