Tostadas de Cochinita Pibil (Yucatan Pibil Pork Tostadas)
Crisp tostadas piled with achiote and orange pork cooked until it falls apart, finished with sharp pink pickled onions.
Made with Pickled red onions (cebollas encurtidas) and Recado rojo (achiote paste) and Tostadas and totopos (tortilla chips). Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hr plus marinating
- LevelMedium
- Costabout £2.08 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
Mix your ready made recado rojo (see the base recipe) with the orange juice, lime juice and salt in a large bowl until smooth.
- 2
Add the pork and turn it until every piece is coated. Cover and chill for at least 4 hours, or overnight. Keep it in the fridge the whole time.
- 3
Heat the oven to 160°C (140°C fan). Tip the pork and all of the marinade into a snug casserole, add the water and the whole chilli if using, then cover with a sheet of baking paper and the lid.
- 4
Cook for 2 hours 30 minutes, until the pork pulls apart with no resistance. Check once halfway that the liquid has not dried out and add a splash of water if needed.
150 min - 5
Take out the chilli. Shred the pork in the casserole with two forks, stir it through the juices and leave it for 10 minutes so it soaks them up.
10 min - 6
Warm your tostadas (see the tostadas and totopos base recipe) in the oven for 3 minutes if they have softened. Pile on the pork, then add the pickled red onions (see the base recipe), coriander and a squeeze of lime. Serve straight away.
Tips
- Marinate the pork overnight if you can. The achiote and orange have time to season it right through, and the flavour is noticeably deeper.
- Pibil is traditionally cooked wrapped in banana leaf. Baking paper under a tight lid traps the same steam. If you find frozen banana leaf in an Asian or Caribbean shop, line the casserole with it.
- Stir the shredded pork back through the cooking juices so it stays moist, and add it to the tostadas just before eating or they will go soft.
- Keep the Scotch bonnet whole for aroma without much heat, or leave it out for a mild version.
Storing and freezing
Cool the cooked pork within 1 to 2 hours and keep it in the fridge for up to 3 days, or freeze it in portions for up to 3 months. Reheat in a covered pan until steaming hot all the way through and build the tostadas only when serving.
Questions
Can I make the pibil pork the day before?
Yes. Cook it, shred it in its juices and chill it within 2 hours. Reheat gently in a covered pan with a splash of water until steaming hot all the way through, then build the tostadas at the last minute.
What can I use instead of banana leaf?
Baking paper under a tight lid works well, or foil. The aim is a sealed pot so the pork steams in its own juices. Banana leaf adds a faint grassy aroma but is not essential.
Is this dish gluten free?
Yes, if you use gluten free tostadas and check the label on your achiote paste. Everything else is naturally free from gluten, dairy, egg and nuts.
More made with pickled red onions (cebollas encurtidas)
Panuchos de Cazón (Yucatecan Stuffed Masa Cakes with Fish)
DFEFNFArroz con Carne Molida y Frijoles Negros (One-Pan Mexican Beef and Rice)
DFEFNFTurkey Sloppy Joes
NFTortas Ahogadas (Drowned Pork Sandwiches)
DFNFSee 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.