Tacos de cochinita pibil – slow-marinated pork in citrus Recipe
Cochinita pibil is slow-roasted pork from the Yucatán, heavily seasoned with citrus and spices, served in soft tortillas. In Mexico this dish often appears on weekends, when there’s time for the meat to roast gently while the whole family gathers at the table. The flavor is like a mix of pulled pork with a citrusy marinade and a light smoky note.
Cochinita pibil is the essence of Yucatecan cooking – long marinating in citrus and achiote paste gives the pork a deep, slightly smoky flavor and an intense red color. The meat is roasted slowly until it can be pulled apart effortlessly, reminiscent of classic pulled pork but with a distinctly citrusy, fresh character. Pickled red onion and fresh coriander add contrast and make every bite layered and complex.
Chef's tips
Be sure to marinate the meat overnight – shortening this step will noticeably affect the flavor and tenderness. While baking, make sure the dish is really tightly covered, otherwise the sauce will evaporate and the meat may turn out dry; if you see there’s little liquid at the bottom, add a splash of orange juice or water. When shredding the meat with two forks, keep all the juices in the dish – they’re what make the tacos juicy even after gentle reheating.
How to serve
Tacos de cochinita pibil are perfect for a larger gathering – a Sunday family lunch or an evening with friends when everyone can fill warm tortillas themselves. They pair well with a simple cucumber and radish salad or grilled corn sprinkled with chili and lime. To drink, choose a light beer, a lime-based margarita, or homemade orange agua fresca to highlight the citrus notes.
Ingredients
- pork shoulder - 1.2 kg
- orange juice - 200 ml
- lime juice - 80 ml
- achiote paste red annatto paste; available in world-food stores - 40 g
- garlic - 4 cloves
- apple cider vinegar - 30 ml
- bay leaf - 2 pieces
- red onion - 2 pieces
- corn tortilla - 18 pieces
- jalapeño chili pepper or another mild green chili - 1 piece
- salt or to taste - 2 teaspoons
- ground black pepper - 0.5 teaspoons
- vegetable oil - 1 tablespoon
- fresh coriander - 0.5 bunch
Preparation
- Cut the pork shoulder into large, hand-sized pieces, rinse, and pat dry with paper towels.
- In a bowl, pour in the orange juice, lime juice, and vinegar. Add the achiote paste, salt, pepper, and 2 garlic cloves pressed through a garlic press. Stir until the paste dissolves and you get a smooth, intensely red marinade.
- Place the meat pieces in a large bowl or zip-top bag, pour over the marinade, and coat each piece thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight.
- Preheat the oven to 160°C (top and bottom heat). Grease a large ovenproof dish with oil. Peel the onions, slice one into thin wedges, and place on the bottom of the dish together with the bay leaves.
- Arrange the marinated meat on top of the onion along with all the marinade. Cover the dish tightly with a lid or aluminum foil so the steam doesn’t escape.
- Bake for 2.5–3 hours, until the meat is so tender it can easily be pulled into strands with two forks. Every hour or so, baste the meat with the sauce from the bottom of the dish.
- Slice the second red onion into thin wedges, pour over the juice of half a lime (taken from the total amount), add a pinch of salt, and set aside for at least 20 minutes until it softens slightly and turns pink.
- Remove the baked meat from the oven and discard the bay leaves. Using two forks, shred the meat into thin strands and mix thoroughly with the sauce in the dish so it stays juicy.
- Slice the jalapeño into thin rounds and chop the coriander. Warm the tortillas in a dry pan for 20–30 seconds on each side until soft and pliable.
- Place a portion of meat on each tortilla, add some pickled red onion and chili slices, and sprinkle with coriander. Serve immediately while the tortillas are still warm.
Storage
Store leftover meat in an airtight container in the fridge for up to 3 days or freeze for longer. Reheat gently with its sauce so it stays juicy, and warm fresh tortillas when serving again.
