Cochinita Pibil Tacos with Pickled Red Onions

Why You’ll Love This Recipe

• Deep, earthy achiote-citrus flavor that’s authentically Yucatecan yet easy for home cooks.
• Banana leaves trap steam for ultra-juicy pork that shreds into silky strands.
• Bright pickled onions and fiery habanero salsa balance the rich, savory meat.
• Great for gatherings: hands-off roasting, big-batch friendly, and leftovers reheat beautifully.

Grocery List

• Produce: 1 large red onion, 2 limes (plus extra for serving), 2 oranges, 1/4 white onion, 6 garlic cloves, 3 habanero chiles, fresh cilantro, banana leaves (frozen section), optional grapefruit or vinegar
• Dairy: None
• Pantry: Boneless pork shoulder, achiote paste, Mexican oregano, ground cumin, ground allspice, kosher salt, black pepper, pork lard or neutral oil, corn tortillas, sugar

Full Ingredients

Pork and Marinade

• 4 lb (1.8 kg) boneless pork shoulder, trimmed and cut into 3-inch (7–8 cm) chunks
• 3.5 oz (100 g) achiote paste (annatto)
• 1 cup (240 ml) sour orange juice (naranja agria), or substitute: 2/3 cup (160 ml) fresh orange juice + 1/3 cup (80 ml) fresh lime juice + 1 tbsp (15 ml) white vinegar
• 6 garlic cloves, smashed
• 2 tsp ground cumin
• 2 tsp dried Mexican oregano, crushed
• 1/2 tsp ground allspice
• 1/2 tsp freshly ground black pepper
• 2 tsp kosher salt (Diamond Crystal; use 1 1/4 tsp if Morton)
• 2 tbsp melted pork lard (or neutral oil)

For Wrapping and Roasting

• 2 large banana leaves (about 24 x 16 inches / 60 x 40 cm), thawed if frozen
• 1/2 cup (120 ml) water or low-sodium chicken stock
• Heavy Dutch oven or a 9×13-inch (23 x 33 cm) baking dish with tight foil cover

Pickled Red Onions

• 1 large red onion, very thinly sliced pole-to-pole
• 1/2 cup (120 ml) fresh lime juice
• 1/4 cup (60 ml) fresh orange juice
• 1/4 cup (60 ml) warm water
• 1 tsp kosher salt
• 1/2 tsp sugar
• 1/2 tsp dried Mexican oregano, rubbed
• 4 whole allspice berries (optional)
• 1/2 fresh habanero, paper-thin slices (optional)

Habanero Salsa

• 3 orange habanero chiles, stems removed (seed for less heat)
• 2 garlic cloves, unpeeled
• 1/4 medium white onion
• 1/4 cup (60 ml) fresh lime juice
• 2 tbsp (30 ml) fresh orange juice
• 1/2 tsp kosher salt, plus more to taste
• 1–2 tbsp water, as needed to loosen
• 2 tbsp chopped cilantro (optional)

To Serve

• 20 small corn tortillas (4–5 inch / 10–12 cm), warmed
• Fresh cilantro leaves and lime wedges

Step-by-Step Instructions

Step 1: Make the achiote-citrus marinade and marinate the pork

Add achiote paste, sour orange (or the orange–lime–vinegar mix), garlic, cumin, oregano, allspice, black pepper, salt, and melted lard to a blender. Blend until smooth, about 30–45 seconds. Place pork in a large bowl or zip-top bag and coat thoroughly with the marinade. Press out air, seal, and refrigerate for 8 hours (minimum 4 hours; up to 12 for deeper flavor).

Step 2: Soften and prep the banana leaves

Pass each banana leaf slowly over a medium gas flame or a hot, dry skillet for 10–15 seconds per section until glossy and pliable (or bake at 300°F/150°C for 2–3 minutes). Wipe clean with a damp towel. Line a Dutch oven or 9×13-inch baking dish with overlapping leaves, letting them overhang so you can wrap the top later.

Step 3: Assemble the roasting packet

Pour the marinated pork and all marinade into the leaf-lined pot. Add 1/2 cup water or stock to create steam. Fold the leaves over the pork to form a tight parcel. Cover with the Dutch oven lid, or seal tightly with two layers of foil if using a baking dish.

Step 4: Roast low and slow

Preheat oven to 300°F (150°C). Roast for 3.5 to 4 hours until the pork is fall-apart tender and registers 195–205°F (90–96°C) in the thickest pieces. If you hear vigorous simmering early on, lower the oven rack or temperature slightly; the goal is a gentle braise. Let the covered pork rest 15–20 minutes off heat.

Step 5: Make quick pickled red onions

While the pork cooks, whisk lime juice, orange juice, warm water, salt, sugar, and oregano in a bowl until dissolved. Add sliced red onion, allspice berries, and optional habanero. Press onions down to submerge and let stand at room temperature for 30–60 minutes, then refrigerate until serving.

Step 6: Char and blend the habanero salsa

Work in a well-ventilated area. In a hot dry skillet or under a broiler, char habaneros, unpeeled garlic, and the onion wedge until blistered in spots (3–5 minutes). Peel garlic. Blend habaneros, garlic, onion, lime juice, orange juice, and salt until mostly smooth. Add 1–2 tbsp water to loosen if needed. Stir in cilantro if using; adjust salt and acidity to taste.

Step 7: Shred and season the pork

Unwrap the banana leaves and transfer pork to a large bowl. Skim excess fat from the cooking juices if you like, then pour juices over the meat. Shred with two forks into moist strands. Taste and adjust with a pinch of salt and a squeeze of lime or orange to brighten.

Step 8: Warm tortillas and serve

Warm tortillas on a hot skillet or directly over a low flame until pliable and lightly charred in spots. Keep wrapped in a clean towel. Pile the pork into tortillas and top with pickled red onions and habanero salsa. Garnish with cilantro and serve with lime wedges.

Pro Tips

• Sour orange juice is classic. If you find bottled naranja agria at a Latin market, use it for spot-on flavor.
• Banana leaves add aroma and trap steam. If you cannot find them, use a double layer of parchment plus foil to seal tightly.
• Use gloves when handling habaneros and ventilate your kitchen; the fumes can be potent.
• For richer flavor, do not discard the cooking juices—mix them back into the shredded pork.
• Warm tortillas properly; heat makes them flexible and less likely to tear under juicy pork.

Variations

• Pressure cooker: 50 minutes on High Pressure plus 15 minutes natural release. Wrap in banana leaves inside the pot if possible.
• Slow cooker: 8–9 hours on Low or 5–6 hours on High. Line with banana leaves, if available, for aroma.
• Chicken pibil: Substitute boneless, skinless chicken thighs (4 lb/1.8 kg). Roast 1.5–2 hours at 300°F (150°C) until shreddable.

Storage & Make-Ahead

Marinate pork up to 24 hours in advance. Cooked cochinita pibil keeps 4 days refrigerated or 3 months frozen; reheat gently with a splash of its juices. Pickled onions keep 2 weeks refrigerated; habanero salsa keeps 5 days. Warm tortillas just before serving. For best leftover texture, reheat pork covered in a 325°F (165°C) oven until hot, then broil 1–2 minutes to crisp edges if you like.

Nutrition (per serving)

Approximate for 1/8 of recipe with 2 corn tortillas: 560 calories; 30 g fat; 28 g carbohydrates; 36 g protein; 4 g fiber; 960 mg sodium. Values will vary based on tortilla size, trimming, and how much cooking liquid you add back.