Slow-Cooked Achiote Pork (“Cochinita Pibil”) Recipe | Yummly
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Slow-Cooked Achiote Pork (“Cochinita Pibil”)

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Slow-Cooked Achiote Pork (“Cochinita Pibil”)

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  • 3 lb. bone-in pork shoulder roast
  • 1.75 oz. seasoning (prepared achiote)
  • 3/4 cup fresh lime juice (divided use)
  • salt
  • 1/2 lb. banana leaves (defrosted if frozen, optional, available in Mexican or Asian markets)
  • 1 white onion (large, sliced about 1/4-inch thick)
  • 1 red onion (large, thinly sliced)
  • 1/2 cup salsa (Roasted Fresh Chile, preferably made with habanero chiles, OR bottled habanero hot sauce)
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    1. Place the half package of achiote seasoning in a small bowl, pour in a 1/2 cup of the lime juice and 2 teaspoons salt; use the back of a spoon to work the two together into a smooth, thickish marinade.
    2. If using banana leaves, cut 2 two-foot sections and use them to line a slow-cooker—lay one down the length, the other across the width. Add the meat and pour the marinade over and around the roast. Scatter white onion over the meat.
    3. Pour 1/2 cup water around the meat. Fold up the banana leaves to roughly cover everything; turn on the slow cooker. Slow cook for 6 hours until the meat is fall-off-the-bone tender (the dish can hold on a slow-cooker’s “keep warm” function for 4 more hours or so).
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