Jul 14 2026
Restaurants›LUNA Mexican Kitchen - The Alameda›Cochinita Pibil Recipe

Cochinita Pibil Recipe

Inspired by LUNA Mexican Kitchen - The Alameda
Time6h
Serves6

24-hour marinated achiote-citrus Niman Ranch pork, slow-braised in banana leaf, topped with pickled habanero and red onion, with arroz rojo, epazote black beans and handmade corn tortillas

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pork Marinade

For Braising

Pickled Habanero and Red Onion

Arroz Rojo

Epazote Black Beans

Handmade Corn Tortillas

Method

Preparation of Pork

  1. 1

    Marinate the Pork

    In a mixing bowl, combine achiote paste, orange juice, lime juice, minced garlic, salt, and black pepper. Mix well until smooth. Rub the marinade all over the pork shoulder, ensuring it's evenly coated. Cover and refrigerate for at least 24 hours.

  2. 2

    Prepare for Braising

    Remove the marinated pork from the refrigerator and let it come to room temperature. Preheat the oven to 150°C (300°F).

  3. 3

    Wrap the Pork

    Lay out the banana leaves on a large sheet of aluminum foil. Place the pork in the center of the banana leaves and wrap it tightly. Cover with aluminum foil.

Braising the Pork

  1. 4

    Braise the Pork

    Place the wrapped pork in a deep roasting pan. Add about 1 cup of water to the bottom of the pan. Cover the pan tightly with foil and braise in the preheated oven for about 4-5 hours, until the pork is tender and easily shredded.

Pickling Onions and Habaneros

  1. 5

    Prepare Pickling Liquid

    In a small saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar and salt dissolve. Remove from heat.

  2. 6

    Pickle the Vegetables

    Place the sliced habanero peppers and red onion in a jar. Pour the hot pickling liquid over the vegetables. Let them cool, then seal the jar and refrigerate for at least 1 hour before serving.

Cooking Arroz Rojo

  1. 7

    Sauté Vegetables

    In a pot, heat vegetable oil over medium heat. Add diced onion and minced garlic, sauté until softened.

  2. 8

    Cook the Rice

    Add the chopped tomato and rice to the pot, stirring to coat the rice with the oil. Add chicken broth and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the rice is cooked.

Cooking Epazote Black Beans

  1. 9

    Sauté Aromatics

    In a saucepan, heat a little oil over medium heat. Add diced onion and minced garlic, sauté until softened.

  2. 10

    Cook the Beans

    Add the cooked black beans and chopped epazote to the saucepan. Stir well and let simmer for 10 minutes, seasoning with salt to taste.

Making Tortillas

  1. 11

    Prepare the Dough

    In a bowl, mix masa harina, water, and salt until a soft dough forms. Divide the dough into small balls.

  2. 12

    Cook the Tortillas

    Heat a comal or skillet over medium-high heat. Flatten each ball into a tortilla and cook for about 1-2 minutes on each side until lightly browned and cooked through.

Serving

  1. 13

    Assemble the Dish

    Once the pork is done, shred it with forks. Serve the shredded pork on a plate with arroz rojo, epazote black beans, and handmade corn tortillas. Top with the pickled habanero and red onion.

More from LUNA Mexican Kitchen - The Alameda