Cochinita Pibil (Slow-roasted Mexican Pork) with Pickled Onions

Madeleine CocinaReviews(1)
Carrie B.: "I love introducing new styles of food to my famil…" Read More

This is a plan-ahead meal. Cochinita Pibil is a traditional Mexican dish that is slow-roasted pork with pickled onions. This recipe takes an hour to prepare and will be a decadent and savory dish the family will love. You will need a pressure cooker and to prepare the pickled onions ahead of time so they have at least 12 hours to marinade. The pork also needs to rest in its marinade overnight. So this is the perfect dish to prepare the day before you want to serve it.


  • 500 grams pork
  • 1/2 cup orange juice
  • 2 tablespoons white vinegar
  • 40 grams achiote paste
  • 1/2 onion (thickly sliced)
  • salt and ground black pepper
  • banana leaves
  • pickled onions
  • 1 onion (large, cut into half moons)
  • 1 cup water (or orange juice)
  • 1/4 cup white vinegar (or lime juice)
  • salt and ground black pepper
  • 1/2 teaspoon oregano (ground, or marjoram)


  1. Mix the orange juice, vinegar, achiote, salt, and pepper together. Place in a bowl along with the pork and marinate overnight, covered.
  2. Place a portion of the pork inside each banana leaf. Top with onion slices and wrap carefully.
  3. Place a baking rack inside the pressure cooker and pour in water to reach the rack. Place the banana leaf packets on top. Cover the pressure cooker and steam for 25 minutes.
  4. Let the pressure valve completely release the pressure before opening and removing the packets.
  5. Shred the meat and set aside.
  6. Prepare the pickled onions by placing the onions into a large bow. Pour the water or orange juice and vinegar or lime juice over the onions. Add salt and pepper and the oregano or marjoram. Let marinate at least 12 hours.
  7. Serve the pork with the pickled onions on the side.
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Yummly User
Carrie B. 7 Jun 2015
I love introducing new styles of food to my family's life and this recipe has been one of the most desirable. It was so tender and juicy; easily fell apart like a knife through butter. Id give this recipe 4 stars and plan to make it again with sauteed onions instead of pickled onions.