How to make it
6 steps. Take it one step at a time.
Combine the achiote paste, bitter orange juice, garlic, oregano, and salt
In a blender, combine the achiote paste, bitter orange juice, garlic, oregano, and salt. Blend until smooth to create the marinade.
Place the pork chunks
Place the pork chunks in a large bowl and pour the marinade over them. Ensure every piece is well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
4 hrPreheat your oven
Preheat your oven to 325°F (163°C). Briefly pass the banana leaves over an open flame or warm surface until they become shiny and soft.
Line a large baking dish
Line a large baking dish with the banana leaves, letting them overhang the edges. Place the marinated pork inside, pour over any remaining marinade, and fold the leaves over to seal tightly. Cover the dish with foil for an extra seal.
Bake in the preheated oven
Bake in the preheated oven for 4 hours, or until the pork is tender and falls apart easily with a fork.
4 hrRemove from the oven, shred the meat
Remove from the oven, shred the meat using two forks while it's still in the juices. Serve hot with pickled red onions and tortillas.
A little kitchen wisdom
Traditional Cochinita Pibil uses 'Naranja Agria' (sour orange). If unavailable, a mix of orange and lime juice is a perfect substitute. Banana leaves are essential for both the authentic flavor and keeping the meat moist during the long roast.
