Cochinita Pibil: Yucatán's Slow-Roasted Classic

Cochinita Pibil comes from the Yucatán, where it was traditionally cooked in a píb — an earth oven. Pork is stained deep red with achiote, soured with bitter orange, wrapped in banana leaf and cooked low until it collapses at the touch of a fork.

Achiote, sour orange, banana leaf

The three signatures are achiote (annatto paste, earthy and crimson), naranja agria (sour orange — or a mix of orange and lime juice), and the banana leaf that both flavours and steams the meat.

Finish it with quick pickled red onions in lime and habanero: the sharp, bright counterpoint that makes the dish sing on a warm tortilla.

Ingredients

• 1.5 kg pork shoulder, in large chunks
• 100 g achiote paste
• 250 ml sour orange juice (or orange + lime)
• 4 garlic cloves, 1 tsp cumin, salt
• Banana leaves, to wrap
• Pickled red onion: red onion, lime, habanero, salt

Method

1. Make the marinade. Blend achiote, sour orange juice, garlic, cumin and salt into a smooth paste.
2. Marinate. Coat the pork and marinate overnight (or at least 4 hours).
3. Wrap. Line a dish with banana leaves, add the pork and marinade, and fold the leaves over to seal.
4. Slow roast. Cover and cook at 160°C for 3–4 hours until the pork shreds easily.
5. Pickle & serve. Meanwhile pickle the onions in lime. Shred the pork and serve with onions and warm tortillas.

Master it in ZEST

In ZEST, Cochinita Pibil rewards patience — you assemble the marinade and the wrap in the right sequence, learning why each step matters before the long, slow cook.

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