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Cochinita Pibil is a dish that stands out in Mexican cuisine, specifically from the Yucatán Peninsula. This slow-roasted pork, marinated in tangy citrus and earthy achiote, is the embodiment of bold flavours and ancient cooking techniques.
Cochinita Pibil is not just food, it’s a window into the rich cultural heritage of the Maya, a dish that has been passed down through generations and remains beloved for its tender texture and robust, complex flavours.
What Is Cochinita Pibil?
Cochinita Pibil is a traditional Mexican dish made from pork that is marinated in a blend of achiote (annatto seed paste), sour orange juice, and a variety of spices. The marinated pork is then wrapped in banana leaves and slow-roasted, traditionally in a pit, which infuses the meat with a smoky, earthy flavour.
The name “pibil” comes from the Mayan word pib, meaning “buried,” referring to the original method of cooking the dish underground.
The result of this slow-roasting process is pork that is incredibly tender, practically falling apart, and rich with the vibrant flavours of the marinade.
Cochinita Pibil is typically served with pickled red onions, fresh tortillas, and a spicy habanero salsa, creating a perfect balance of savoury, tangy, and spicy flavours.
Whether enjoyed as a main dish or stuffed into tacos, it’s a meal that captures the heart and soul of Yucatán cuisine.
Ingredients and Taste
Achiote paste is the cornerstone, giving the dish its distinctive red colour and earthy flavour. Made from ground annatto seeds, it has a slightly peppery and nutty taste that blends perfectly with the other ingredients.
The pork is marinated in sour orange juice, though limes and grapefruits are often used as substitutes outside the Yucatán region, infusing the meat with a bright, citrusy flavour that cuts through the richness of the pork.
Garlic, oregano, and cumin are added to the marinade, layering in warmth and complexity. Once wrapped in banana leaves, the pork takes on a subtle smoky aroma during the roasting process, enhancing its tender, juicy texture.
The final dish is both vibrant and earthy, with the achiote and citrus working together to create a balanced flavour profile that’s unmistakably Yucatecan. Paired with the crunch of pickled onions and the heat of habanero salsa, Cochinita Pibil delivers a harmonious blend of flavours in every bite.
A Taste of History
Cochinita Pibil has deep roots in the ancient culinary traditions of the Yucatán Peninsula, dating back to the Maya civilization. The technique of cooking food in an underground pit, or pib, was a common method used by the Maya to roast meats and vegetables.
Over time, the dish evolved with the introduction of European ingredients, such as pork and sour orange, during the colonial period, blending indigenous techniques with new flavours brought by the Spanish.
This fusion of Maya cooking traditions and Spanish influences gave birth to the Cochinita Pibil we know today. The dish became a staple in Yucatecan households and remains a favourite during festivals, family gatherings, and special occasions.
The use of banana leaves, achiote, and the slow-roasting process all honour the dish’s ancient origins, while the modern additions of pork and pickled onions reflect the cultural blending that defines much of Mexican cuisine.
Cochinita Pibil (Yucatán Slow-Roasted Pork) Recipe
Serves: 4 people
Ingredients:
- 1.5 kg pork shoulder or pork butt, cut into large chunks
- 1/2 cup achiote paste (available at most Latin markets)
- 1/2 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lime juice
- 4 garlic cloves, minced
- 1 tbsp Mexican oregano
- 1 tsp ground cumin
- 1 tsp black pepper
- 1/2 tsp ground cinnamon
- 2 bay leaves
- 2 tbsp olive oil
- 1/2 cup chicken or vegetable broth
- Banana leaves (optional, for authentic preparation)
- Pickled red onions (for serving)
- Corn tortillas (for serving)
Directions
Preheat your oven to 160°C (325°F). In a large bowl, mix the achiote paste, orange juice, lime juice, minced garlic, Mexican oregano, cumin, black pepper, and cinnamon. Stir until a smooth marinade forms. This is the key flavour base for the Cochinita Pibil.
Add the pork chunks to the marinade, ensuring they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for best results. This step allows the pork to absorb the rich, tangy, and earthy flavors.
If you’re using banana leaves, soften them by briefly passing them over an open flame or placing them in boiling water for a few seconds. This will make them pliable for wrapping the pork. Line a large roasting pan or Dutch oven with the softened banana leaves, allowing enough overhang to fold over the pork later.
Transfer the marinated pork into the lined pan, layering it evenly. Pour any remaining marinade over the pork, then drizzle with the olive oil. Add the bay leaves and chicken broth around the pork to help keep it moist during cooking.
Wrap the pork tightly with the overhanging banana leaves (or cover with aluminium foil if not using banana leaves). This step ensures that the pork will cook slowly and retain its juices, making it tender and flavourful.
Place the covered pan in the preheated oven and bake for 3 to 4 hours, or until the pork is fork-tender and easily shredded. Check halfway through to ensure there’s enough liquid to prevent the pork from drying out. Add a bit more broth if necessary.
Once the pork is fully cooked, remove it from the oven and let it rest for 10-15 minutes. Carefully unwrap the banana leaves (or remove the foil) and shred the pork with two forks, mixing it with the juices at the bottom of the pan for extra flavour.
Serve the Cochinita Pibil with warm corn tortillas, pickled red onions, and a side of rice or beans if desired. The pickled onions add a bright, tangy contrast to the rich, slow-cooked pork. For added authenticity, garnish with fresh cilantro and a squeeze of lime.
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