How to Make Cochinita Pibil: Yucatán-Style Pork Tacos Recipe

• 3 pounds boneless pork shoulder or pork butt (if wrapping in a banana leaf, leave whole; if using a Dutch oven or slow cooker, cut into more manageable pieces)
• 1 cup fresh orange juice (you can also use half grapefruit juice in order to mimic the slightly more bitter orange juice from Seville oranges featured in Yucateco recipes)
• ¾ cup fresh lime juice, from about 6 limes
• 1 teaspoon kosher salt
• 4–5 tablespoons achiote paste, to preference
• 5 garlic cloves
• 2 bay leaves
• 2–3 large banana leaves
• Butcher’s twine
• Cilantro, for garnish
• Corn tortillas, for serving

For the pickled onion:

• 1 medium red onion, finely diced
• 1 cup white vinegar
• 1 tablespoon black peppercorns
• ½ teaspoon sugar
• ½ teaspoon kosher salt

1. 1

   Place pork in a deep baking dish or roasting pan and allow to come to room temperature.

2. 2

   To make the marinade, combine the citrus juices, achiote, garlic and salt in a blender or food processor and puree until smooth. Pour over meat, and coat thoroughly with your hands. Let rest for at least one hour.

3. 3

   While meat is marinating, make the pickled onions. In a medium bowl, combine the diced red onion, peppercorns, ½ teaspoon salt, sugar, and vinegar. Let sit in the fridge, stirring occasionally until ready to use.

4. 4

   Preheat oven to 325°F. Lay clean banana leaves in an overlapping pattern on a clean work surface. Place the marinated meat in the center, and top with bay leaves. Fold banana leaves up and over the meat, forming a tight parcel; secure with butcher’s twine and return to roasting pan. Cover with foil.

5. 5

   Bake pork for 3–4 hours, checking periodically through the leaves, until fork tender.

6. 6

   Remove from the oven and let sit for 10 minutes. Shred meat using two forks (mix in any remaining braising liquid if it seems a little dry) and serve immediately with pickled onions, cilantro, and tortillas on the side.

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