Cochinita Pibil

Landscape photo of yucatan pork tacos.

This smokey and spiced yucatan pork will make the best cochinita pibil tacos you’ve ever had with corn tortillas, crunchy onions and creamy diced avocado.


  • 2 cups water
  • 2.5 oz achiote paste
  • 1/2 cup white vinegar
  • 1/2 cup fresh orange juice
  • 1/2 teaspoon ground black pepper
  • 1/4 cinnamon stick
  • 3/4 teaspoon ground cumin
  • 2 whole cloves
  • 1/2 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/4 cup pig’s lard, melted
  • 4 large banana leaves
  • 2 lbs pork loin


  • Make the marinade. Place the water, achiote paste, vinegar, orange juice, black pepper, cinnamon stick, ground cumin, cloves, oregano, garlic, salt, and lard in the blender. Process until you get a smooth mixture.
  • Marinade the meat. Place the meat in a large bowl and strain the marinade over it. Rub the marinade into the meat. Cover the bowl with plastic wrap and refrigerate it for up to 6 hours.
  • Prepare the baking dish. Line a glass baking dish with banana leaves, making sure to leave part of the leaves hanging out the sides so you can cover the pork with them. Preheat the oven to 360 F. Place the meat inside and pour the marinade in. Fold the leaves over the meat to cover it completely. Finally, cover the baking dish with foil.
  • Bake. Pop the tray into the oven and let the pork cook for 2-2.5 hours. Remove it from the oven and let it cool for 15 minutes. Use two forks to carefully shred the meat. Don’t discard the leftover cooking liquid.
  • Cook it. Place a pan over medium-low heat. Add the shredded pork and leftover cooking liquid. Stir to combine and cook for 10 minutes or until the meat absorbs most of the liquid.
  • Serve. Season with more salt to taste. Serve it with a side of tortillas to make tacos or use it to fill gorditas or top huaraches with. Enjoy!

Keywords: pork pibil, yucatan pork, authentic Mexican recipes, cochinita pibil, Mexican bbq pork