Cochinita Pibil

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“Found on Posted for ZWT 8- Mexico.”
9hrs 18mins
3-4 lbs. pork

Ingredients Nutrition

  • 3 -4 lbs pork shoulder
  • 1 cup orange juice, freshly squeezed if possible
  • 12 cup lime juice, juice of 4-5 limes
  • 1 teaspoon salt
  • 3 ounces achiote paste
  • pickled red onions, for garnish
  • dry mexican cheese, for garnish (queso seco)
  • chopped cilantro, for garnish
  • lime wedge, for garnish


  1. The night before or the morning before you plan to serve this, mix the orange and lime juice with the achiote paste and salt in a blender until combined. Be sure to rinse the blender soon afterwards, as the achiote stains. Cut the pork into chunks of about 2 inches square. Don't trim the fat, as you will need it in the braising to come. You can always pick it out later. Put the pork in a non-reactive (glass, stainless steel or plastic) container, then pour over the marinade mixture. Mix well, cover and keep in the refrigerator for at least 6 hours and up to 24 hours.
  2. Cooking takes 3-4 hours, so plan ahead. Preheat the oven to 325*. Line a large casserole with a double layer of heavy duty foil. Pour in the pork and marinade and close the foil tightly. Put the casserole in the oven and bake for at least 3 hours. You want it pretty much falling apart, so start checking at the 3 hour mark.
  3. When the pork is tender, take it out of the oven and open the foil. Remove the meat with a slotted spoon to a bowl, then shred it with two forks. Pour enough sauce over the meat to make it wet.
  4. To serve, either use this as taco meat or eat it over rice, garnished with cilantro, lime wedges and queso seco. Pickled red onions are a traditional garnish.

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