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Cochinita pibil
Break up the achiote paste in a bowl with the orange and lime juice. Add the garlic, cumin, oregano, allspice, pepper and salt and mash to a smooth, thin paste; blend it if it stays lumpy. Toss the pork in it, cover and refrigerate overnight, or at least 8 hours.
Watch: Achiote stains boards, hands and plastic. Use a glass or steel bowl.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Cochinita pibil take?
12 hr 30 min all in — 30 min prep, 4 hr cook, 8 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 8 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Medium heat.
Does it fit a diet?
The published recipe is labelled Gluten-free, Dairy-free, Nut-free.
What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
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What equipment do I need?
Mixing bowl, Blender, Dutch oven, Oven, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
What can I use instead?
Banana leaves → Foil and a tight lid. You lose the faint grassy, tea-like note, but the pork still steams in its own juices. Achiote paste → 3 tbsp annatto seeds, ground. Grind them to a powder in a spice grinder before mixing with the spices, garlic and juice. They are too hard for a blender alone.
What should I watch for?
Achiote stains boards, hands and plastic. Use a glass or steel bowl.
Any tips from this recipe?
Leftovers are better the next day. Reheat covered with a splash of water. Frozen banana leaves from Asian and Latin American shops are fine. Thaw them and wipe them clean. For panuchos, slit a puffed tortilla, stuff it with refried black beans, fry it, and top with cochinita and onion.
Can I prepare this ahead?
Leftovers are better the next day. Reheat covered with a splash of water. Break up the achiote paste in a bowl with the orange and lime juice. Add the garlic, cumin, oregano, allspice, pepper and salt and mash to a smooth, thin paste; blend it if it stays lumpy. Toss the pork in it, cover and refrigerate overnight, or at least 8 hours.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.