Cochinita Pibil Recipe (2024)

I have lived in Mexico City for over 40 years, and developed my own version of Cochinita Pibil. Tip #1: use a crockpot overnight. The flavors really penetrate the meat and it is very juicy and delicious. Tip #2: When you do find banana leaf, buy lots! It freezes perfectly! Tip #3: Put equal parts of plain orange juice (fresh if possible) and plain vinegar in the blender, add achiote paste (already fully condimented and seasoned). Pour over smaller chunks of meat in banana leaf-lined crockpot.

Where can you get banana leaves in upstate NY? And failing that, could I use parchment paper instead?

Before wrapping the meat in the banana leaves, you must heat the banana leaves, either over a gas flame or under the broiler, until they soften. You can do this gently, just until the leaves are flexible. Otherwise, the leaves will crack when you fold them around the meat. Also, if there is a center vein on the leaves, trim that away, either with scissors or a knife. The vein is difficult to fold.

The banana/plantain leaves have a particular flavor; but if you haven't had it you won't miss it. Look on the frozen food section of a local Mexican or Asian store, or even, at a multiethnic supermarket. Failing that, the peels of still very green plantains, not ripe and not bananas, have a similar flavor to banana leaves. Throw a couple of green plantains in the mix. You may even like them for their own sakes. Good luck.

Boned pork shoulder or not?

I'm confused. The recipe lists achiote-seed paste, which made me think it was referring to the commercial pre-made paste--but that should already include the spices listed. Should I grind annatto seeds (4T) and add it to the spices thus making my own totally homemade achiote paste?

At the end of Step 3: "Meanwhile, mix the chopped red onion with remaining citrus juices, salt and habenero, and set aside." These are your pickled onions.

I'm not sure parchment paper or aluminum foil will be good substitutes for banana leaves. The subtle grassy taste from the leaves is part of the flavor profile. I would think something like collard greens slightly wilted over the fire would work. You just have to be more creative in wrapping it around the pork.

You can get it at any Asian grocery store.

I'm mexican and never use banana leaves but I do add that flavor by frying plantain and black beans with olive oil, then smash them together. Best serving (in my opinion): Spread the bean mixture and cochinita on a "tostada" (toasted corn tortilla) then add avocado and chopped onion.
We usually serve chopped red onions soaked in lime juice, salt and oregano (sometimes shredded habanero).

I made this with parchment and it worked beautifully. Next time I'd like to try it with banana leaves just to compare the flavours. This was a delightfully rich dish and would work well as an appetizer for a party. Best beat the Monday mid-winter blahs meal in a long time.

Works with all kinds of meats. If you are not as lucky as I am to have it growing in my yard, you can substitute regular oregano for Mexican.

Tejal says she likes to cook the shoulder on the bone but that this recipe can be made either way.

I used lots of fresh banana leaves and can't say I could detect any particular flavor. Absent any, if using a lidded pot, I don't think you need anything wrapped around the meat, as it steams in all that marinade.

Good flavor but 2 stars since this is NOT cochinita pibil traditional - I don't mind a new take at all but i was looking to make a traditional style and this was definitely not it. Beyond the cooking in pit, standard cochinita does not have chili powder but I went with it instead of following my MIL's recipe & came out with what my Mexican family called Chile Colorada. I suspect confusion is in making your own achiote w/spices vs. using pre-made achiote and the author muddled the 2.

This is my go-to oven recipe when it's too cold outside to use the Big Green Egg. You can soften banana leaves by running hot tap water over them and wiping them dry. Banana leaves are essential for their slightly grassy, fruity flavor. Don't substitute Italian oregano for Mexican oregano as they do not taste the same. I always include habaneros and chilis guerro (banana peppers) when I make this. Habaneros are the favored hot pepper used in the Yucatan where this dish originated.

I served this to friends, including one who has, like me, spent time in the Yucatan. It was a hit. I did not wrap it in banana leaves (deliberately) or stack it on a support (accidentally). I cooked it overnight at 250°. The meat came off the bone easily.

My notes:1. Warm the leaves on a skillet, this will release the oils. 2. Did not have chili powder, used red pepper flakes, worked nicely.3. Toasted the spices first and then the garlic. Mixed these together first in a morter.4. Mix de above with achiote paste first and then add the citrus juices. 5. Made it in a Dutch oven, did not steam it, worked just as well. Line the pot with the leaves, place the pork, and cover with more leaves.6. I used picaña, the fat renders perfectly.

Mexican pickled purple onions: https://www.maricruzavalos.com/mexican-pickled-onions/

Achiote paste: Ingredients2 tablespoons annatto seeds1 teaspoon cumin seeds1 teaspoon oregano6 allspice berries1 teaspoon sea salt4 garlic cloves, pressed4 tablespoons lime juiceGrind spices to a powder, add garlic juice, lime juice

Definitely cut the salt back!

Good recipe, would definitely do it for a dinner party in the future.

As written, needed almost 5 hours to cook even less meat than called for. Next time cut into pieces also cut some fat off and then it will prob take closer to the 4 hours. Could also just let marinate in bowl then wrap in leaves if desired. Trim king ends of leaves down to make easier to wrap

I followed the tips of other commenters and reduced salt! Thanks for the notes mentioning this!You may need to toast the banana leaves/cut the ribs to get them to be pliable enough to wrap around the meat.I also saved the liquid at the bottom as it was extremely flavorful to later season the meat while reheating. I cooked the meat with more Achiote, orange juice, grapefruit juice, and lard for filling tamales!I used bone in 6 lbs and the seasoning was great!

red-chili powder? as opposed to, say, chili powder?

Followed recipe except cooked in crockpot all day, simply amazing…it is a 5 star recipe! My husband orders this everytime we eat out at Mexican restaurants and declared this the best he has ever eaten. I agree!

Use one teaspoon of salt per pound NOT tablespoon as written.Use a separate pan to toast spices after charring garlic.Wrapping in parchment paper works fine.

This recipe has unfortunately major flaws. Taste profile lacks acidity (e.g. vinegar) and is way too smokey, (e.g. toasted herbs in combination and high cooking temperature). The bitterness of the grapefruit is also off, compared to the original taste profile. Onions do not turn into the emblematic red color, since blanching step before the pickling is missing. Instead of fancy banana leafs I would use a pressure cooker. Spares time and money.

Oh yeah. And I used all ground spices for the chicken marinade