Pibil Cochinita

Prepare to fall in love with juicy, meltingly tender, aromatic Cochinita Pibil with just minutes of hands-on prep! This recipe is an approachable adaptation of the traditional dish, made with accessible ingredients but tastes just as smoky, sweet, tangy, earthy, and fabulous as the underground cooking method! This is accomplished by a zippy, expertly seasoned marinade, liquid smoke, smaller pork pieces, marinating overnight, and cooking low and slow.

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up close of cochinita pibil recipe showing how juicy it is

You will love this Cochinita Pibil Recipe

Easy and accessible: This recipe is SO quick to make with a blender and slow cooker. The most challenging part is waiting while the aroma fills your home!
Best underground oven replica: Traditionally, the pork is wrapped in banana leaves, and the soil is placed on top to keep the meat juicy. After testing various cooking methods, including the oven and pressure cooker, I found that the slow cooker was the most effective. This method infuses the pork with moisture and the smoky, sweet, tangy, earthy flavors traditionally gained by cooking in an underground oven.
Smoke infusion without digging a pit: Liquid smoke is added to the marinade to replicate pork smoking in a ‘pib,’ a traditional Mayan underground oven. I often use this easy, effective technique in my slow cooker recipes – it is a game-changer!
Convenient Seville orange substitute: A combination of orange juice, lime juice, and white vinegar mimics the flavors of the Seville oranges commonly used in the Yucatán. These ingredients are readily available, even if you don’t live near a well-stocked Latin market.
Flavorful pork method: Instead of using a whole pig, a well-marbled pork butt (section of pork shoulder) is cut into sections, then marinated overnight before cooking. This allows more surface area for the marinade to penetrate.
Great for a crowd: This cochinita pibil is not just a delicious meal, but also a versatile dish that can be prepared ahead for a stress-free entertaining, or stored in the freezer for a quick meal. It’s a recipe that makes you feel adaptable and prepared, leaving you with melt-in-your-mouth pork and hardly any cleanup!

What is Cochinita Pibil?

Cochinita Pibil is a delightful and traditional Mexican dish from the Yucatán Peninsula that will make your taste buds dance! This flavorful meal features pork marinated in a zesty blend of orange and lime juices, spiced up with achiote paste for that signature red hue and earthy, rich flavor. The pork is then wrapped in banana leaves and slow-cooked until it’s melt-in-your-mouth tender. Traditionally, it’s cooked in a pit oven called a “pib,” but you can achieve the same mouthwatering results in your slow cooker with an assist from liquid smoke. The pulled pork is often served with in warm corn tortillas with pickled red onions, Cotija cheese and cilantro.

top view of cooking cochinita pibil in the slow cooker

Pork Cochinita Pibil ingredients

The ingredient list looks lengthy, but please don’t be intimidated! Most ingredients are added to a blender in minutes-easy peasy. Let’s take a closer look at what you need and answer any possible questions (measurements in the printable recipe card at the bottom of the post):

Pork: Pork: Look for boneless pork butt, also known as Boston butt. It is named after the barrels (butts) pork was stored in around the time of the Revolutionary War. This cut comes from the upper shoulder of the pig and has an outstanding balance of meat and fat, which helps keep it moist and tender during the slow-cooking process. It absorbs the marinade flavors exceptionally well, producing deliciously rich and succulently tender meat.
Achiote paste. This spice is made from the annatto seed that gives the dish its bright red-orange color. Achiote paste also contains oregano, cumin, cloves, cinnamon, black pepper, garlic, and salt. It is slightly sweet, peppery, nutty, and smoky. Achiote is sold in several ways: ground, as seeds, as a paste, or infused in cooking oil or lard. You want the paste for this recipe, which is sold in blocks. You can find it in any Latin market or buy it on Amazon here. I’ve also provided a DIY below.
Onion: Peel and quarter half a yellow onion. There is no need to dice it because it’s being processed in the blender. The onion adds sweetness and pungent depth to the marinade, balancing the acidity and spices.
Garlic: 4 peeled garlic cloves provide a robust, aromatic base.
Pepper: Depending on how spicy you like the dish, choose between a habanero or a jalapeno pepper for spicy depth. A habanero pepper is typically 12 to 100 times hotter than a jalapeño pepper. Jalapeños range from 2,500 to 8,000 Scoville Heat Units (SHU), while habaneros range from 100,000 to 350,000 SHU.
Orange juice: Contributes acidity and sweetness, tenderizing the pork and balancing the spiciness. Freshly squeezed is best, but bottled fresh juice will work, too. Just make sure it’s natural and unsweetened!
Lime juice: Adds a sharp, tangy flavor, enhancing the marinade’s brightness and complementing the earthy achiote paste. Again, fresh is best, but bottled may be used in a bind.
White vinegar: Provides additional acidity without tasting “citrusy,” which helps tenderize the meat and balance the flavors.
Soy sauce: Adds umami depth and a slight saltiness without overpowering the other flavors.
Liquid smoke: If you aren’t familiar with liquid smoke, it really is liquid smoke! It mimics the pib’s smokiness without having to dig a pit and smoke the pork. Liquid smoke is created by capturing smoke as it rises through a combustion chamber filled with wood chips to a condenser. In the condenser, the smoke cools and forms a liquid, thus liquid smoke. (thank you, Wikipedia). It is a prevalent ingredient and should be easy to find next to the barbecue sauces in your grocery store.
Brown sugar: A little brown sugar helps to balance the earthy, tangy flavors, creating a harmonious blend that will tantalize your taste buds.
Spices: Ground cumin, dried oregano, ground cinnamon, ground cloves, allspice, and salt are all that’s needed to finish off the marinade because the achiote is so flavorful. Feel free to adjust the spice levels to suit your taste and experiment with other spices to make this recipe your own.

top view of cochinita pibil ingredients including pickled red onions, tortillas and cilantro for serving

Achiote Paste Substitute

You can still make this recipe without achiote paste but be aware it will lack its traditional red color which is a natural bi-product of the annatto seeds. To make an achiote paste substitute, combine the following:

-3 tablespoons paprika
-2 ½ teaspoons white vinegar
-½ teaspoon dried oregano
-¼ teaspoon garlic powder
-¼ teaspoon black pepper
-¼ teaspoon ground cumin
-¼ teaspoon cinnamon
-¼ teaspoon cloves

Note that you’ll need to add these seasonings in ADDITION to the ones listed in the recipe if you are not using achiote paste.

How to make Cochinita Pibil

Let’s take a closer look at how easy it is to make this cochinita pibil recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Make the Marinade. Place the Marinade ingredients in a blender and pulse until combined.

showing how to make cochinita pibil recipe by adding achiote paste, onions, garlic, orange juice, lime juice, vinegar and spices to a blender and blending until smooth

Step 2: Marinate Pork. Cut the pork into 4-inch cubes and transfer to a large bowl or freezer bag. Pour the Marinade over the pork and massage it to combine. Marinate in the refrigerator for 4-12 hours (the longer, the better).

showing how to make cochinita pibil by adding chunks of pork butt to a bag and covering in the marinade

Step 3: Cook. (Instructions for slow cooker and Instant Pot in the recipe card). Transfer the pork and marinade to a lightly greased slow cooker. Cook on low for 7-9 hours, until the pork shreds easily with a fork.

a collage showing how to make cochinita pibil by adding the pork to the slow cooker and cooking until tender

Step 4: Shred. Transfer the pork to a cutting board or bowl, shred, then return to the slow cooker to soak up the juices for 20 minutes on LOW.

showing how to make cochinita pibil recipe by transferring the pork to a cutting board after slow roasting

showing how to make cochinita pibil by adding the shredded pork back to the slow cooker to soak up the juices

showing how to make cochinita pibil by straining the pork from the juices with tongs

Step 5: Serve. Pile the meat in warm tortillas and top with desired toppings, traditionally a squeeze of lime juice, pickled red onions, fresh cilantro, and cotija cheese.

showing how to serve cochinita pibil by adding to warm corn tortillas and topping with pickled red onions, cilantro, and Cotija cheese

Can I cook pibil cochinita in the instant pot?

Cochinita may be cooked in a pressure cooker but the slow cooker method will produce superior results. Pork butt should be cooked low and slow so the marbling throughout the meat has plenty of time to break down to create juicy, tender pork. Instead, pressure cooking sacrifices some of the rich flavor. It is also more difficult to gauge when it is done, so it can either be a little tough or too tender/borderline mushy.

Best Cochinita Pibil TIPS

Plan ahead. This recipe is very best if the pork marinates overnight to allow the flavors of the achiote paste, citrus juices, and spices to penetrate the meat entirely.
Cook the pork until tender. If your pork isn’t crazy tender, then cook on! It just means the proteins need more time to break down and tenderize. Even 30 more minutes can distinguish between “okay” and melt-in-your-mouth cochinita pibil.
Check the pork early. If this is your first time making this recipe, plan on the full cooking window, but to be safe, check the pork for doneness at the early part of the cooking window.
Soak after shredding. Shredding the pork and cooking it for 20 minutes on Low in the juices is crucial. It allows the flavorful slow cooker juices to seep into every nook and cranny.
Adjust to taste. Taste the shredded pork before serving and add salt, lime juice, brown sugar, or heat with cayenne pepper, chipotle pepper, or hot sauce.
Scale the ingredients. You can purchase a smaller or larger pork butt and adjust the ingredients in the recipe card by using the up and down arrows next to the servings.

Can cochinita pibil recipe Be MAdE in Advance?

Yes! This robust pulled pork is fabulous for making ahead or serving a crowd because most of the work is hands-off cooking. To make ahead, cook the pork thoroughly through shredding. Let the pork cool to room temperature, then transfer the ceramic insert to the refrigerator. The next day, warm the pork in the crockpot on LOW for 1-2 hours or gently heat it on the stove.

up close of serving cochinita pibil recipe in tacos

Pibil Cochinita variations

These variations allow you to enjoy the delicious flavors of cochinita pibil in new and exciting ways, catering to different dietary preferences as needed.

Chicken Cochinita Pibil: Substitute boneless, skinless chicken thighs for the pork butt. Adjust cooking time to 4-6 hours on low in the slow cooker.
Beef Cochinita Pibil: Use boneless beef chuck roast instead of pork. Follow the same marinade and cooking instructions.
Vegetarian Cochinita Pibil: Replace the pork with a mix of hearty vegetables like jackfruit, portobello mushrooms, and sweet potatoes (use less marinade as needed). Roast the vegetables at 400 degrees F until tender.
Burrito Bowls: Serve the shredded pork over a bed of rice or quinoa. Add black beans, grilled corn, tomatoes, greens and a drizzle of Avocado Crema, Tomatillo Avocado Ranch, or Cilantro Lime Dressing. It would also be tasty with pineapple salsa, or mango salsa, or roasted vegetables such as sweet potatoes, cauliflower and Brussels sprouts.
Nachos: Spread tortilla chips on a baking sheet, top with pulled pork, and sprinkle with cheese. Bake until cheese is melted and bubbly, then add jalapenos, sour cream, and guacamole. Pineapple salsa would also be tasty.
Flautas or Taquitos: Roll shredded pork in corn (taquitos) or flour (flautas) tortillas along with cheese and beans if desired. To pan fry: Heat 1 cup vegetable oil in a large nonstick skillet over medium-high heat until 325 degrees F. Once hot, add 2-4 flautas/taquitos seam side down in oil. Fry, turning as needed until golden brown on all sides, 3 to 4 minutes, adjusting burner as necessary to maintain oil temperature so they don’t fry too quickly. To bake: Place taquitos/flautas on a wire rack placed on a baking sheet sprayed with nonstick cooking spray. Brush the taquitos/flautas with olive oil and bake for 15-20 minutes or until golden. Broil for extra crispiness.
Tostadas or Sopes: Layer a tostada or sope with refried beans or avocado mash, top with pulled pork, lettuce or slaw, cilantro, avocados, sour cream, cotija cheese or queso fresco etc. and corn salsa.
Tortas: Slice French-style bread in half horizontally, spread refried beans on each side, top with pork, cheese, avocado slices or guacamole, tomatoes slices, pickled red onions, pickled jalapenos, etc.
Shredded Beef Taco Salad: Pile pork over a bed of chopped Romaine lettuce. Add bell peppers, cucumbers, pepitas, olives, etc., and top with crushed tortilla chips or tortilla strips. Serve with Tomatillo Avocado Ranch, or Cilantro Lime Dressing.
Huevos Rancheros: Top your layers of creamy refried beans, runny, sunny side up eggs and cooked salsa over warm tortillas with shredded pork then garnish with cilantro, avocados, and Cotija cheese.

What to serve with Cochinita Pibil

This cochinita pibil recipe is fabulous stuffed into tacos or burritos with a side of rice and beans, or serve it alongside roasted veggies, fruits, and more. Here are some side dish ideas:

Rice: Cilantro lime rice, Mexican rice, or avocado rice. You can also serve with quinoa, or low carb cauliflower rice.
Salad: Mexican Salad, Mexican street corn salad, Southwest salad, corn salad, or Southwest orzo salad.
Veggies: Elote (Mexican Grilled Street Corn), baked asparagus, roasted broccoli, roasted potatoes, roasted cauliflower.
Fruit: Pina colada fruit salad, fruit salad, grape salad, or grilled pineapple.
Dessert: Tres leches cake for the win!

Storing Pork Cochinita Pibil

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days with any leftover juices. To freeze, let the pork cool completely, then transfer it with the juices to a freezer-safe container or portion it into smaller containers. Thaw in the refrigerator overnight.

How to reheat pork cochinita pibil

Warm the pork in the microwave for 1 minute then at 20 second intervals until warmed through or simmer gently on the stove until warmed through. You may also reheat in the slow cooker on low for 1-2 hours until warmed through, stirring occasionally.

Best Cochinita Pibil Recipe FAQs

Cochinita Pibil vs Carnitas

Cochinita Pibil and Carnitas are both traditional Mexican dishes, but they have distinct differences in flavor and preparation. Cochinita Pibil hails from the Yucatán Peninsula and involves marinating pork in a citrusy achiote paste before wrapping it in banana leaves and slow-cooking until tender. This results in a brightly colored, tangy, and slightly smoky meat. On the other hand, Carnitas, which originate from the Michoacán region, are made by braising or simmering pork in its own fat (confit-style) until it is tender and then cooking it at high heat to achieve a crispy exterior. Carnitas are characterized by their rich, savory flavor and crisp texture. Both dishes are delicious but offer unique taste experiences reflective of their regional culinary traditions.

What does cochinita pibil mean in Spanish?

In Spanish, “Cochinita Pibil” translates to “little pig” (cochinita) and “buried” (pibil). The term “pibil” comes from the Mayan word “pib,” which refers to the traditional method of cooking in an underground pit oven. Thus, Cochinita Pibil refers to a traditional Yucatán dish involving marinated pork that is slow-cooked in a pit, giving it a unique, smoky flavor.

What does cochinita pibil taste like?

Cochinita pibil is a traditional Mexican dish from the Yucatán Peninsula, typically made with slow-roasted pork marinated in achiote paste and sour orange juice, then wrapped in banana leaves. It has a unique flavor profile characterized by tanginess from the citrus, earthiness from the achiote, and smokiness from the roasting process. The slow cooking renders the pork tender and flavorful, with a slightly spicy and aromatic taste. Overall, it’s rich, savory, and often served with pickled red onions and warm tortillas to complement its bold flavors.

What internal temperature should cochinita pibil reach?

Pulled pork should be cooked to an internal temperature of about 205 degrees F for shreddable tenderness, far past 145 degrees, for safe consumption. The high internal temperature allows collagen to break down, making the meat melt in your mouth juicy. It will take about 6-8 hours if the pork is cut into chunks (like in this recipe), and it will take closer to 8-12 hours if left whole.

Can I make cochinita pibil without banana leaves?

Yes, cooking the marinated pork in the marinade will keep it flavorful and moist. While it may be lacking the subtle flavor as banana leaves, it will still help retain moisture during cooking.

What are common side dishes to serve with cochinita pibil?

Cochinita pibil is commonly served with pickled red onions, warm tortillas, black beans, rice, and fresh salsa. These sides complement the rich flavors of the pork.

Is cochinita pibil spicy?

Cochinita pibil is mildly spiced, with the achiote paste providing a rich, earthy flavor rather than intense heat. Jalapeno or habanero can be added to the marinade if a spicier dish.

Can I use other meats for cochinita pibil?

While pork is traditional, you can adapt the cochinita pibil recipe for other meats like chicken or beef. Adjust the cooking times accordingly to ensure the meat is tender and flavorful.

up close of cochinita pibil in tacos showing how juicy the meat is

Looking for more Pork Recipes?

BBQ Pulled Pork
Carnitas
Pulled Pork Pizza
Pork Tacos
Chipotle Pork
Kalua Pork
Baked Pork Tenderloin
Slow Cooker Pork Loin
Roasted Pork Loin

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Total Time: 14 30

Prep Time: 30

Cook Time: 8

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Ingredients

Pork:

4-5 lbs boneless pork butt/Boston butt, trimmed of excess fat

Marinade:

1 3.5 oz. package achiote paste
1/2 yellow onion, peeled, quartered
4 garlic cloves, peeled
1 habanero or jalapeno pepper, stem removed
1/2 cup orange juice
1/4 cup lime juice
1/4 cup white vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon mesquite liquid smoke
1 TBS EACH ground cumin, dried oregano, brown sugar
1 ½ teaspoons salt
1/2 teaspoon ground cinnamon
1/4 tsp EACH ground cloves, allspice

Instructions

Prep Pork: Pat the pork dry and cut it into 4-inch cubes. Transfer them to a large bowl or freezer bag.
Make the Marinade. Place the Marinade ingredients in a high-powered blender and pulse until combined. Pour the mixture over the pork and massage to combine.
Marinate: Marinate in the refrigerator for 4-12 hours (the longer, the better).
Cook: Transfer the pork and Marinade to a lightly greased slow cooker. Cook on low for 7-9 hours, until the pork shreds easily with a fork. Transfer to a cutting board, shred, and then return to the slow cooker to soak up the juices for 20 minutes on LOW.
Adjust to taste. Add lime juice for tangier, brown sugar for sweeter, cayenne, chipotle pepper, or hot sauce for spicier, and/or salt to taste.
Serve: Pile the meat in warm tortillas and top with desired toppings, traditionally pickled red onions, a squeeze of lime juice, fresh cilantro, and cotija cheese.

Notes

Achiote paste. This spice is made from the annatto seed that gives the dish its bright red-orange color. Achiote paste also contains oregano, cumin, cloves, cinnamon, black pepper, garlic, and salt. It is slightly sweet, peppery, nutty, and smoky. You can find it in any Latin market or buy it on Amazon here. I’ve also provided a DIY in the post.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days with any leftover juices. To freeze, let the pork cool completely, then transfer it with the juices to a freezer-safe container or portion it into smaller containers. Thaw in the refrigerator overnight.
Make Ahead: Cook the pork thoroughly through shredding. Let the pork cool to room temperature, then transfer the ceramic insert to the refrigerator. The next day, warm the pork in the crockpot on LOW for 1-2 hours or gently heat it on the stove.
Pressure Cook: Stir 1 ½ cups of water into the pork and marinade and transfer everything to the pressure cooker. Place the lid on your pressure cooker (setting the vent to “sealing”), and pressure cook on manual for 60 minutes, followed by a 15-minute natural release. Shred the pork, then cook on the “warm” setting for 10 minutes.

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4 Comments

Jennifer Fulk says

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This looks great! Can’t wait to try it! Do you think I could use Hickory liquid smoke? That’s the kind I already buy/have. Thanks for this recipe!

- Jen says
  
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  Absolutely!!!
  
Sarah Jane Jennings says

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Any chance you think this would work with pineapple juice instead of OJ? Sounds delicious, but I only have pineapple juice!

- Jen says
  
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  I haven’t tried it, but you could experiment! The acidity and sweetness will be different, but it still should taste good! Let me know how it goes if you try it!