An iconic dish from Yucatecan cuisine, full of bold flavors thanks to achiote and slow cooking, which gives it a juicy and aromatic texture.

📝 Ingredients:

For the Cochinita:

• 1.5 kg pork (preferably leg or loin, cut into large chunks)

• 150 g achiote paste

• 1 cup sour orange juice (or a mix of ¾ orange juice and ¼ lime juice)

• 1/4 cup white vinegar

• 4 garlic cloves

• 1 tsp ground cumin

• 1 tsp dried oregano

• 2 bay leaves

• Salt and pepper to taste

• 1 red onion, sliced

• Banana leaves (optional, for a more authentic flavor)

For the Pickled Red Onion (classic side dish):

• 2 red onions, thinly sliced

• 1/2 cup sour orange juice

• 1/4 cup white vinegar

• 1 habanero pepper (optional, for spice lovers)

• Salt to taste

🍳 Step-by-Step Preparation:

1. Marinate the Meat:
In a blender, mix the achiote paste, sour orange juice, vinegar, garlic, cumin, oregano, salt, and pepper until you get a smooth sauce.
Place the meat in a large container and pour the marinade over it, ensuring it's well coated.
Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight to enhance the flavors.

2. Prepare for Cooking:
Preheat the oven to 160°C (320°F).
If using banana leaves, briefly pass them over a flame to soften.
Line a baking tray with the banana leaves, add the marinated meat, sliced red onions, and bay leaves.
Cover well with more banana leaves or aluminum foil to retain moisture.

3. Bake:
Bake for 3 to 4 hours, or until the meat is very tender and falls apart easily with a fork.
Check occasionally and add more orange juice if needed to keep it moist.

4. Make the Pickled Onions:
While the meat cooks, mix the sliced red onions with sour orange juice, vinegar, habanero pepper, and salt.
Let sit for at least 30 minutes to soften and absorb the tangy, spicy flavor.

5. Shred and Serve:
Once the meat is done, remove it from the oven, shred it with two forks, and mix it with the cooking juices.
Serve hot with pickled onions on top and warm corn tortillas on the side.

🍽️ Serving Suggestions:

• Pair with refried black beans, white rice, or guacamole.

• Add a squeeze of lime and a dash of hot sauce for a bolder flavor.

• You can also make tortas (sandwiches) with crispy French rolls.

🍊 Tips:

• For a more authentic flavor: cook the cochinita in a wood-fired oven or even in an underground pit, as traditionally done in Yucatán.

• Express version: use a pressure cooker to reduce the cooking time to about 1 hour.

• Meat alternative: you can also make cochinita pibil using chicken or turkey—just follow the same steps.

Would you like to add a variation or an extra recipe to complement this dish?