---
title: Cochinita Pibil (Yucatecan Slow-Roasted Pork)
servings: 8
prep time: 20 minutes
cook time: 180 minutes
source: https://mycibora.com/recipes/cochinita-pibil
---

Gather @pork shoulder{1.5%kg}, @white vinegar{3%tbsp}, @ground cumin{1%tsp}, @dried oregano{1%tsp}, @banana leaf{2}, @habanero chili{1} and @corn tortilla{16}.

Blend the @achiote paste{80%g} with the @orange{2} and half the @lime{2} juice, vinegar, @garlic{6%clove}, cumin, oregano and @salt{2%tsp} into a loose crimson marinade.

Massage the marinade into the pork and refrigerate at least 4 hours, ideally overnight. ~{4%hours}

Soften the banana leaves by passing them over a flame until glossy, then line a dutch oven with them, leaving overhang.

Add the pork and all its marinade, fold the leaves over, cover, and roast at 150°C for about 3 hours, until the meat shreds at a touch. ~{3%hours}

While it roasts, toss the @red onion{2} and habanero with the remaining lime juice and a big pinch of salt; let it pickle to a bright pink. ~{1%hours}

Shred the pork into its juices and taste for salt.

Serve piled onto warm tortillas with pickled onions and a little habanero for the brave.