Cochinita Pibil

Cochinita Pibil

36 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    2 h
  • Ready In

    2 h 30 m

“This is my favorite Mexican pork dish that is always a hit. Can be toned down with less or no peppers and still tastes awesome. If you can find Seville orange juice, use it in place of the lemon and regular orange juice for authentic Mexican flavor. Quite easy to prepare too! Your whole family will love this famous Mexican dish!”

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Adjust Servings

Original recipe yields 6 servings



  1. Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.
  2. Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover.
  3. Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves.
  4. While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.

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Reviews (36)

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I am only rating this so that no one else will make the mistake that I made. I am sure the author of the recipe meant well, but the advice about cooking at "200 degrees for four or five hours" does not work!!! The meat was not cooked; I had to throw it in the crock pot to finish it off. The marinade and sauce are delicious, but please do not cook it at 200 degrees; cook it at 325 degrees as the original idea states!!!!



At first I was a little intimidated by the number of ingredients but this recipe turned out to be easier than it looked. This dish was great but I used an achiote oil made by heating, not boiling, the achiote seeds in sunflower oil on the stove for ten minutes. This gives a great red colored oil and is easier to use than the paste. The rest of the recipe remained the same. This oil can also be used for the rice, just put a teaspoon in with the water! I Will certainly make this again!



A bit different than other versions of this dish I have eaten, but really tasty nonetheless. It is perhaps a bit on the tart side, and I may consider altering the lemon-orange juice ratio a bit the next time I make it. I used the slow cooker method and the meat was moist and tender. I thickened the roasting liquids (marinade) with a bit of cornstarch and water and this made a really delicious sauce to ladle on top of filled tortillas at the option of the diners. I will definately be making this again. It was a hit with my entire family, including my kids!

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Amount Per Serving (6 total)

  • Calories
  • 222 cal
  • 11%
  • Fat
  • 11.7 g
  • 18%
  • Carbs
  • 10 g
  • 3%
  • Protein
  • 19.1 g
  • 38%
  • Cholesterol
  • 60 mg
  • 20%
  • Sodium
  • 58 mg
  • 2%

Based on a 2,000 calorie diet



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Pressure Cooker Carnitas


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Spicy Peruvian Pork