Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Today we’re cooking with pork, and I’m making a traditional Mexican dish that is HUGE on flavor and unlike any pork you’ve had before. It’s called Cochinita Pibil, and you’re going to love it. Traditional cochinita pibil calls for roasting a whole young pig that has been marinated and wrapped in banana leaves - “Cochinita” translates to “baby pig” - until the meat easily pulls apart. The meat is traditionally served with pickled red onion and warmed tortillas, though you can serve it however you’d like. This recipe is much easier and manageable in the home kitchen, using easy-to-find pork shoulder, which shreds perfectly. You can skip the banana leaves if you’d like, as they can be difficult to find, though I do encourage using them, as they add to the unique flavor of this wonderful dish. Let’s talk about how to make cochinita pibil, shall we? Make the achiote marinade first by lightly dry toasting the seeds, then process them with the annatto seeds (achiote) and bitter orange juice until smooth. See my achiote paste recipe for further tips. Then, marinate the pork shoulder at least 4 hours, or overnight for more flavor penetration. I’ve included instructions in the recipe card for baking, stove top cooking, or using a slow cooker or crock pot. Then, shred the pork with forks and you’re good to go. Boom! Done! Easy enough to make, isn’t it? I love easy. I’m telling you, this is Mexican cuisine at its finest. We both love cochinita pibil for its unique flavor. It’s unlike anything you get with most pulled pork recipes, or other Mexican cooking. So delicious. It is so different from the Mexican style pulled pork we are used to in the U.S. It has such a unique flavor. I’ve been bugging Mike like crazy to make it and perfect it. And alas, that has finally happened. I hope you try it and love it as much as I do. You can also freeze the leftover meat for 3 months or longer. That’s it, my friends. I hope you enjoy my cochinita pibil recipe. Let me know if you make it. I’d love to hear how it turned out for you. Keep it spicy!
Authentic Mexican, by Rick Bayless (affiliate link, my friends!) Mexico: The Cookbook (affiliate link, my friends!)
NOTE: This recipe was updated on 5/9/24 to include new information and photos. It was originally published on 4/29/20.
