Cochinita Pibil – Yucatan Style



  • 5 pounds pork shoulder
  • 3 ounces achiote paste
  • 1/4 cup orange juice
  • 1 tablespoon salt
  • banana leaves (to wrap)


  1. Place pork in a resealable plastic bag; set aside. Pour achiote paste, orange juice and salt in blender container; pulse until smooth. Pour over pork; seal bag and marinate in the refrigerator overnight. When ready to bake*, place softened banana leaves in a deep roasting pan. Place pork and marinade on the leaves; fold banana leaves over pork. Cover the pan with lid or foil. Bake in a 325 degree F. oven for 3 hours or until pork is tender. Bake, uncovered for 30 minutes more. Skim the fat; serve meat juices with pork.
  2. Cut pork into 1-inch cubes. Place pork, achiote paste, orange juice and salt in 5-quart slow cooker. Cover and cook on low heat setting for 6-7 hours, or until pork is tender.
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