Cochinita Pibil — Print Recipe

A Yucatecan slow-roasted marinated meat dish wrapped in banana leaves and cooked underground in a pib oven. The achiote marinade gives the meat its signature vibrant orange-red color and earthy citrus flavor.

Ingredients

2kg lamb shoulder
100g achiote paste
250ml fresh orange juice
100ml fresh lime juice
6 cloves garlic
2 teaspoons cumin
1 tablespoon dried oregano
1 teaspoon black pepper
1 teaspoon salt
Banana leaves for wrapping
1 large red onion, sliced
2 habanero peppers
Corn tortillas for serving

Instructions

1 Blend the achiote paste with orange juice, lime juice, garlic, cumin, oregano, black pepper, and salt into a smooth, vivid red-orange marinade.
2 Score the lamb shoulder deeply on all sides, rub the marinade into every cut and crevice, then cover and refrigerate overnight to allow the flavors to penetrate fully.
3 Line a large roasting pan with softened banana leaves, place the marinated meat on top, fold the leaves over to create a sealed package, and cover tightly with foil.
4 Roast in a 150-degree oven for three and a half to four hours until the meat is so tender it shreds effortlessly with a fork and the juices run rich and red.
5 Shred all the meat and mix it with the accumulated cooking juices, then serve on warm corn tortillas topped with pickled red onion and a slice of fiery habanero pepper.

Did You Know?

Traditional cochinita pibil is cooked in a pib, an underground Mayan earth oven, and the dish dates back to pre-Columbian times when it was prepared for the Day of the Dead celebrations.