Cochinita Pibil Recipe

Prepare the marinade

In a blender or food processor, combine achiote paste, orange juice, lime juice, white vinegar, paprika, cumin, oregano, minced garlic, salt, black pepper and vegetable oil. Blend until smooth and homogenous (about 30–60 seconds). If mixture is too thick, add 1–2 tablespoons of water or stock to loosen.

Marinate the pork

Trim excess fat from pork loin if desired. Place pork in a large zip-top bag or nonreactive container. Pour the marinade over the pork, massaging it to coat evenly on all sides. Seal or cover and refrigerate for at least 4 hours, preferably overnight (12 hours) to allow flavors to penetrate.

Preheat and prepare for roasting

Preheat oven to 300°F (150°C). Remove marinated pork from refrigerator 30 minutes before roasting to take off chill. Place pork fat-side up in a roasting pan or Dutch oven. Pour any remaining marinade over the pork. Add 1 cup of stock (or water), tuck the bay leaf into the liquid, and arrange two orange halves cut-side down around the meat to boost citrus aroma.

Cover and slow-roast

Cover the roasting pan tightly with a lid or heavy-duty foil to trap steam. Roast in the preheated oven until pork is fork-tender and reaches an internal temperature of about 195°F–200°F (90°C–93°C) for easy shredding, about 2.5–3.5 hours depending on thickness.

Shred and simmer

Remove pork from oven and transfer to a cutting board. Reserve the cooking liquid in the roasting pan and strain if desired to remove any solids. Using two forks or meat claws, shred the pork into bite-sized pieces. Return shredded pork to the pan with the strained juices. Place over low heat on the stovetop and simmer gently for 8–12 minutes, stirring occasionally so the pork absorbs the liquid and stays moist. Taste and adjust seasoning with salt or a splash of lime juice if needed.

Make the quick pickles

While the pork roasts, place the thinly sliced red onion in a heatproof bowl or jar. In a small saucepan, combine lime juice, white vinegar, water, sugar and salt. Warm over medium heat just until sugar and salt dissolve (do not need to boil). Pour the warm brine over the onions, add dried oregano if using, and press onions down so they are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes; color will develop and flavor will mellow in 1–2 hours.

Warm tortillas and plate

Warm tortillas in a dry skillet over medium heat for 20–30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 10 minutes. Place a generous portion of shredded cochinita pibil on each tortilla, spoon some of the reserved cooking juices over the meat for moisture, top with pickled red onions and chopped cilantro. Serve with lime wedges and salsa on the side.

Storage and reheating

Store leftover pork and juices together in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat with a splash of stock or reserved juices until warmed through. Pickled onions keep refrigerated for up to 2 weeks.