Jul 13 2026
Restaurants›Bakersfield Mass Ave›Cochinita Pibil Recipe

Cochinita Pibil Recipe

Inspired by Bakersfield Mass Ave
Time4h 10m
Serves6

achiote braised pork, pickled red onion, cilantro, habanero hot sauce

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Ingredients

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Main Ingredients

Pickled Red Onions

Garnish

Method

Main Preparation

  1. 1

    Marinate the Pork

    In a large bowl, combine achiote paste, orange juice, lime juice, minced garlic, salt, and black pepper. Mix until the paste is well dissolved.

  2. 2

    Prepare the Pork Shoulder

    Add the pork shoulder to the marinade, ensuring it is well coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

  3. 3

    Cook the Pork

    Preheat the oven to 300°F (150°C). Place the marinated pork shoulder in a Dutch oven. Add bay leaves and cover with a lid. Cook in the oven for about 3-4 hours, or until the pork is fork-tender.

  4. 4

    Shred the Pork

    Once cooked, remove the pork from the oven and let it rest for 15 minutes. Shred the meat with two forks and mix with the cooking juices.

Pickled Red Onions

  1. 5

    Prepare the Pickle Mixture

    In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar and salt dissolve.

  2. 6

    Pickle the Onions

    Thinly slice the red onion and add it to the saucepan. Remove from heat and let the mixture cool. Once cooled, transfer to a jar and refrigerate for at least 1 hour.

Serve

  1. 7

    Assemble the Dish

    Serve the shredded pork on tortillas or on a platter. Top with pickled red onions, fresh cilantro, and drizzle with habanero hot sauce to taste.

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