Cochinita Pibil

Name: Cochinita Pibil
Cuisine: American, Latin American, Caribbean
Ingredients: 1 medium, boneless pork butt (4 to 6 pounds), trimmed but with some fat remaining; 3 ounces achiote paste; 12 cloves peeled garlic; 1 medium white onion, coarsely chopped (3/4 cup); 10 cracked allspice berries, or 2 teaspoons ground allspice; 2 tablespoons toasted dried Mexican oregano; 1 teaspoon toasted cumin seed; 2 teaspoons cracked black pepper; 6 bay leaves; 2 tablespoons Worcestershire sauce; Juice of 2 limes; Juice of 1 orange; 1/4 cup apple cider vinegar or rice wine vinegar; 2 fresh habanero or Scotch bonnet chiles, stems and seeds removed, or 2 tablespoons bottled habanero chile sauce; 2 tablespoons vegetable oil; 1 teaspoon salt; 1 package (1 pound) frozen banana leaves (available at specialty food stores and Latin American or Asian grocers), thawed and rinsed well in cool water; tear 8 half-inch-wide strips off one leaf and tie two together to make four strips; Corn tortillas (for serving)

9 steps

Classic Yucatán-style pork shoulder marinated with achiote, citrus, spices, and habanero, wrapped in banana leaves, and slow-baked until tender for taco filling.

Updated at: Sat, 12 Sep 2026 18:20:38 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories140.9 kcal (7%)

Total Fat8.7 g (12%)

Carbs3.6 g (1%)

Sugars0.8 g (1%)

Protein11.1 g (22%)

Sodium282.4 mg (14%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

30 servings

1boneless pork butt

medium, trimmed but with some fat remaining

3 ouncesachiote paste

12 clovesgarlic

peeled

¾ cupwhite onion

medium, coarsely chopped

10allspice berries

cracked, or 2 teaspoons ground allspice

2 tablespoonsdried oregano

toasted Mexican

1 teaspoontoasted cumin seed

2 teaspoonscracked black pepper

6bay leaves

2 tablespoonsworcestershire sauce

2juice of limes

1juice of orange

¼ cupapple cider vinegar

or rice wine vinegar

2fresh habanero chiles

or Scotch bonnet, stems and seeds removed, or 2 tablespoons bottled habanero chile sauce

2 tablespoonsvegetable oil

1 teaspoonsalt

1 x 1 poundfrozen banana leaves

package, available at specialty food stores and Latin American or Asian grocers, thawed and rinsed well in cool water, tear 8 half-inch-wide strips off one leaf and tie two together to make four strips

Corn tortillas

for serving

Instructions

Step 1

Place pork in a freezer bag or other large plastic bag.

Step 2

Mix all other ingredients except banana leaves in a blender or food processor. Pour in with pork, seal bag, and distribute well to coat meat. Marinate at least 2 hours or overnight in refrigerator.

Step 3

Preheat oven to 325 degrees.

Step 4

Line the bottom of a heavy roasting pan with 2 or 3 banana leaves. They should overlap the pan on all sides.

Step 5

Remove pork roast from the bag and reserve marinade.

Step 6

Place pork fat-side-up on banana leaves in the pan. Pour about 1/2 cup of marinade over top of meat.

Step 7

Place 3 or 4 more leaves over pork and inside bottom leaves. Pull bottom leaves around meat; tie strips of banana leaves around this package from both directions to secure.

Step 8

Bake at 325 degrees for 3-1/2 to 4 hours until meat is tender. Leaves may be almost black on the outside when finished.

Step 9

Allow to cool for 20 minutes; then slit open banana leaves with a sharp knife or scissors (be careful of the steam) and remove pork.