Cochinita Pibil

Cochinita Pibil is a traditional Mexican slow-roasted pork dish from the Yucatán Peninsula. Preparation of traditional Cochinita or Puerco Pibil involves marinating the meat in strongly acidic citrus juice, seasoning it with annatto seed which imparts a vivid burnt orange color, and roasting the meat while it is wrapped in banana leaf.

Cochinita Pibil


Platano Leafs
1 kilo of pork
1/2 bar of achiote paste
2 cloves of garlic
1/2 teaspoon cumin
1 oregano
6 whole peppers
1 cup orange juice
1/2 cup apple cider vinegar
1 onion purple Fillet
1/2 cup white vinegar
1 habanero Chile

(In Mexico we use Naranja Agria, a sour orange used for cooking which replaces the orange juice and apple cider vinegar above.)

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Cut the onion and habanero, cover with salt and white vinegar. If you want to offer a mild and spicy option, separately prepare the onion and the Chile.

In a blender, mix the achiote paste, garlic, cumin, oregano, whole peppers, orange juice, and apple Cider Vinegar. Use a colander to drain the mixture as you pour over the pork.

Pre heat both sides of your leaf over a flame on your stove top. Next, you wrap the seasoned pork in the Platano leaf inside of a pressure cooker for the FAST METHOD.

If necessary, add water to cover the meat.
Cover the pot and cook for 35 min.

Remove the meat from the pot so you can pull the pork apart.

Cover the pulled pork with the broth,

Or: Slow Method:


Place a table spoon of pork lard in the bottom of a deep pan you can use in the oven. Melt the lard. Layer your banana leaf, add the seasoned pork and cover completely with the leaf. Add half a cup of water to the bowl you had the pork mixture in and rinse, adding the water to your pot. Cover tightly with aluminum foil. slow cook in oven at 325 for 3 hours.

Take out of over and remove foil. Use two forks to pull the pork apart. Recover and cook for another  half hour.

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Or: Really SLOW Method.

Place your prepared pot in the refrigerator for 24 hours to marinate well. Then either cook in oven as per above or cook on top of the stove.
it is now ready to place on warm tortillas or any sort of base.

Individually can be garnished with purple onion and/or Chile.

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Spanish Version from  Yo amo la comida



1 kilo de carne de cerdo
1/2 barra de pasta de achiote
2 dientes de ajo
1/2 cucharadita de comino
1 orégano
6 pimientas entera
1 taza de jugo de naranja
1/2 taza de vinagre de manzana
1 cebolla morada fileteada
1/2 taza de vinagre blanco
1 chile habanero


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Corta la cebolla y el habanero, cubrelos con sal y vinagre blanco.
Pon en la olla express la hoja de plátano y envuelve la carne y todos los otros ingredientes, si es necesario agrega agua para cubrir la carne.
Tapa la olla y cuece por 35 min.
Retira la carne de la olla y deshebra.
Cubre la carne deshebrada con el caldo
Calienta tortillas y acompaña con las cebollas, el habanero y frijoles.

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About Aura Holguin-Resch 286 Articles
Welcome to the Cozumel Sun! Our goal at the Cozumel Sun website, Facebook Group, and Facebook page is to provide the latest news and information to the many English Speaking residents and visitors to Cozumel. Our secondary but equally important goal is to raise funds to help those in need in our beautiful island paradise. We meet these goals with the support of our sponsors and donations of cash and goods received from our readers. We utilize this media along with a community store that offers office and school supplies, internet and telephone access, Copying, Printing, Lamination, Book Binding, Gifts/Novelty items, as well as gently used clothing and housewares. I am a one-woman operation; we do not have paid staff. All help and suggestions are accepted graciously. Readers are welcome to provide articles, pictures, and reviews to both our website and Facebook pages.

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