Cochinita pibil is the Yucatán's defining plate: pork shoulder marinated in sour orange and achiote, wrapped in banana leaves and slow-roasted overnight in an earth oven (pib), shredded over the heat.

The dish predates the Spanish conquest. The pib was the Maya earth-oven cooking method, used for chicken, deer and turkey before Spanish pork arrived. After 1542 Spanish citrus (sour orange) and pork married with Mayan recado rojo paste of achiote, garlic and pepper, and the cochinita pibil we know today emerged. Saturday-morning markets still cook it overnight in pit ovens and sell it from 6am.

Where to eat Cochinita pibil in Mérida

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Make it at home

Serves 616 hrIntermediate

Ingredients

  • 1.5 kg pork shoulder, bone in
  • 100g achiote paste (recado rojo)
  • 250 ml sour orange juice (or 60% orange + 40% lime if unavailable)
  • 4 garlic cloves, peeled
  • 1 tbsp oregano
  • 1 tsp cumin
  • 1 tsp black pepper
  • 2 tsp salt
  • Banana leaves to wrap
  • Pickled red onion (cebolla morada) for service

Method

  1. Blend achiote paste with sour orange juice, garlic, oregano, cumin, pepper and salt into a smooth marinade.
  2. Score the pork shoulder and rub the marinade in thoroughly. Refrigerate covered for 12 hours, ideally overnight.
  3. Pass banana leaves over an open flame for 10 seconds to soften, then line a roasting tray.
  4. Place the pork on the leaves, fold the leaves over the top to fully wrap, and cover the tray tightly with foil.
  5. Roast at 150°C (300°F) for 4 hours until the meat shreds with a fork.
  6. Open the wrap and let the meat rest for 15 minutes before pulling apart in the cooking juices.
  7. Serve in warm tortillas with pickled red onion and habanero salsa on the side.

Editor tip. If sour oranges are out of season, use 60% sweet orange and 40% lime juice to mimic the citrus profile.

Common allergens: Pork.