Cochinita Pibil (Yucatan Slow Roast Pork)
Pork shoulder rubbed in brick red achiote and sour citrus, then roasted until it falls apart and piled into warm tortillas.
Made with Pickled red onions (cebollas encurtidas) and Recado rojo (achiote paste) and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time4 hr 40
- LevelMedium
- Costabout £2.65 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Use your ready made recado rojo (see the base recipe). Whisk it in a large bowl with the orange juice, lime juice, vinegar and salt until smooth and pourable.
- 2
Add the pork and turn until every piece is coated. Cover and chill for at least 4 hours, ideally overnight. Keep it in the fridge the whole time.
- 3
Heat the oven to 160°C (140°C fan). Tip the pork and all the marinade into a snug roasting tin, tuck in the bay leaves and add 100 ml water. Cover tightly with two layers of foil (or banana leaf under foil).
- 4
Roast for 3 hours until the pork pulls apart with a fork and the juices are deep red.
180 min - 5
Shred the pork in the tin and stir it through the juices. Rest for 10 minutes, then taste and add a squeeze of lime or a pinch of salt.
10 min - 6
Warm your ready made corn tortillas (see the base recipe) in a dry pan for 20 seconds each side. Pile in the pork and top with your ready made pickled red onions (see the base recipe).
Tips
- Marinate overnight if you can. The citrus softens the pork and the achiote flavour goes right through.
- Banana leaf (frozen, from Asian or Latin shops) gives a gentle tea-like aroma. Foil alone still works well.
- Do not skip the tight cover. Steam is what makes the meat tender, so use a tin with a lid or double foil.
Storing and freezing
Keep the shredded pork in its juices in the fridge for up to 3 days, or freeze in portions for up to 3 months. Cool within 2 hours and reheat until steaming hot all the way through.
Questions
Is cochinita pibil spicy?
No. The meat is warm and earthy rather than hot. Heat comes from the habanero salsa served on the side, so add as much or as little as you like.
Can I cook cochinita pibil in a slow cooker?
Yes. Put the marinated pork and juices in the slow cooker and cook on low for 8 hours until it shreds easily. Cover tightly and do not lift the lid.
What if I cannot find pork shoulder?
Use pork leg or belly cut into chunks. Belly is richer, so skim off extra fat from the juices before serving.
More made with pickled red onions (cebollas encurtidas)
Tacos de Hongos al Ajillo (Garlic Mushroom Tacos)
VGVDFBowls de Tofu al Pastor con Arroz Rojo y Piña (Tofu al Pastor Rice Bowls)
DFEFNFTacos de Hongos al Ajillo con Habanero (Garlic Mushroom Tacos)
DFEFNFTorta de Pastor (Pastor Pork Sandwich with Refried Beans and Avocado)
EFNFSee every dish made with pickled red onions (cebollas encurtidas)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.