Come preparare

Place the achiote paste, orange juice, lime juice, garlic, cumin, oregano, cinnamon, and salt in a bowl. Mash and whisk until the paste dissolves into a smooth, brick-red marinade.

Add the pork and turn thoroughly to coat every piece. Cover and refrigerate for at least 4 hours, preferably overnight, so the citrus and spices can penetrate the meat.

Set a large Dutch oven over medium heat. Lay in the banana leaf, allowing it to overhang the sides, then add the marinated pork and scrape in every drop of marinade.

Fold the banana leaf over the pork and cover the pot tightly with its lid. Heat until the liquid begins to simmer, then reduce the heat to low and simmer for 3 to 3 1/2 hours, turning the pork once halfway through, until it is fork-tender and reaches at least 74°C in the center.

Transfer the pork to a wide bowl and rest for 15 minutes. Strain or skim excess fat from the pot juices, then return the juices to the pot and keep them warm over low heat.

Pull the pork into long, moist strands with two forks, discarding any large pieces of connective tissue. Return the shredded meat to the warm juices and toss until richly coated; taste and adjust the salt.

Cochinita pibil pulled into moist, glossy strands

Immagine generata dall'IA

Warm the tortillas in a dry skillet for about 20 seconds per side until flexible. Fill with the pork and top with the sliced red onion, serving immediately with lime wedges if desired.

Warm corn tortillas filled with cochinita pibil and red onion

Immagine generata dall'IA

Perché questa ricetta funziona

Achiote provides earthy color and gentle spice, while orange and lime supply the acidity needed to cut through pork shoulder’s richness. Slow, covered simmering converts the collagen-rich meat into succulent strands and preserves the marinade’s aromatic depth.

Conservazione e riscaldamento

Come conservarla

Refrigerate the pork with its cooking juices in an airtight container for up to 4 days, or freeze for up to 3 months.

Come riscaldarla

Reheat gently in a covered saucepan over low heat with a splash of water or reserved cooking juices until steaming hot throughout; do not let it dry out.