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Meat, Americas

Cochinita pibil with pickled red onions

Cochinita pibil is a Yucatán style pork shoulder, marinated in orange juice, lime, and spices, then slow roasted sealed in foil until it falls apart. It serves 4, takes 3 hours 40 minutes with 3 hours in the oven, rates as easy, and costs €3.30 per person. The key is sealing the meat tightly so the juices stay in during cooking.

We're heading to the Yucatán with this pork shoulder, slow cooked in orange juice and achiote spices until meltingly tender, topped with pink pickled onions.

Cochinita pibil with pickled red onions
Total time
3 h 40
Difficulty
Easy
Cost per person
€3.30
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Cochinita pibil is pork shoulder cooked so long it shreds apart on its own with a fork. Orange juice and lime bring a bright acidity, while paprika and turmeric give that orange color that stands in for traditional achiote, hard to find in most grocery stores. The result is tender, fragrant, never dry.

This is a dish to plan for a Sunday, when the oven can work quietly while you do something else. Kids love building their own tacos, and the pink pickled onions, sweet and mild, soften the dish for sensitive palates. It makes for a relaxed meal where everyone assembles their own taco.

The ingredients

4 people

Butcher

  • Boneless pork shoulder 1.1 kg

Pantry

  • Orange juice 20 cl
  • Paprikaoften in the pantry 2 tbsp
  • Turmericoften in the pantry 1 tsp
  • Cuminoften in the pantry 1 tsp
  • Oreganooften in the pantry 1 tsp
  • Cider vinegaroften in the pantry 2 tbsp
  • Corn tortillas 12
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Limes 3
  • Garlic 5 cloves
  • Red onions 2
  • Habanero or hot chili pepper 1
  • Fresh cilantro 1 bunch

The step by step recipe

  1. Blend the orange juice, one lime, the garlic, paprika, turmeric, cumin, oregano, salt, and pepper.

    The paprika and turmeric blend stands in for achiote paste, which is hard to find.

  2. Cut the pork into large cubes and let it marinate in this sauce in the fridge. 1 h

    A full night gives a deeper flavor.

  3. Wrap the meat with its marinade in parchment paper, then in foil, sealed tight. Bake at 160°C. 3 h

    The meat should shred easily with a fork, if not, extend the cooking time a bit.

  4. Thinly slice the red onions, blanch them in boiling water for 30 seconds, then let them marinate in the vinegar, lime juice, and a pinch of salt. 10 min

    They turn pink and lose their sharpness.

  5. Shred the meat in its juices and warm the tortillas dry in a skillet.

    If you have banana leaf, you can use it instead of the parchment paper, it adds flavor to the dish.

  6. Serve in the tortillas with the onions, cilantro, and a bit of chopped chili.

    Set out hot sauce on the side for those who like it extra spicy.

Our tips to get it right

  • Pick a pork shoulder with a bit of fat, it stays juicier after three hours in the oven.
  • Double check that your parchment and foil wrap is sealed tight before baking, that's what traps all the moisture inside.
  • Taste the marinade before adding it to the meat, you can adjust the salt or chili to your liking.

The variations

  • Swap the pork shoulder for boneless chicken thighs, the cooking time will be shorter, around 1 hour.
  • For a vegetarian version, use sliced young jackfruit or portobello mushrooms marinated and cooked the same way.
  • For kids, serve the meat without the habanero and offer hot sauce on the side for adults.

What to serve it with

  • White rice or cilantro rice
  • Avocado or homemade guacamole
  • Cold hibiscus water or limeade

Storage

The shredded pork keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, with a bit of its juices to keep it from drying out. Reheat gently in a skillet or oven with a splash of juice before serving.

Questions about this dish

Can I replace the achiote with something else?

The paprika and turmeric blend used here mimics the color and flavor of achiote, which can be hard to find in regular grocery stores. It's a reliable stand in for homemade cochinita pibil.

Can I prepare the meat ahead of time?

Yes, you can marinate the pork the night before for even more flavor. You can also cook it a day ahead and shred it before serving, just reheat gently.

What chili can I use if I don't have habanero?

A regular hot chili like bird's eye or jalapeño works well. Adjust the amount to taste, since habanero is especially spicy.

How do I know when the meat is cooked enough?

It should shred easily with a fork without resistance. If it doesn't, keep cooking in 20 minute increments.

How long does it take to make a cochinita pibil with pickled red onions?

Count 3 h 40 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a cochinita pibil with pickled red onions?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a cochinita pibil with pickled red onions cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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