This pibil recipe is prepared in a Dutch oven, pops with earthy achiote paste and citrus juices, yielding a luscious, spicy pulled pork.

Cochinita Pibil Tacos
Serves 8
Write a review
Total Time
4 hr
Total Time
4 hr
  1. 4 oz. achiote paste
  2. 1 cup fresh lime juice
  3. 1 cup fresh orange juice
  4. 1 1⁄3 cups white vinegar
  5. 3 tbsp. dried oregano
  6. 2 tsp. Kosher salt, plus more, to taste
  7. 4 lb. boneless pork shoulder, cut into 2" pieces
  8. 2 (28"-long) banana leaves
  9. 2 cups boiling water
  10. 1 medium red onion, thinly sliced
  11. 4 cloves garlic, thinly sliced
  12. 2 habanero peppers, thinly sliced
  13. 1 bay leaf
  14. Corn tortillas, warmed, for serving
  15. Roughly chopped cilantro, sliced radishes, and lime wedges, for serving
Make the pork
  1. Combine achiote paste, lime and orange juices, 1⁄3 cup vinegar, and the oregano in a blender.
  2. Season with salt and purée until smooth.
  3. Strain marinade through a fine-mesh sieve into a bowl.
  4. Add pork and toss to combine.
  5. Line the bottom of a 6-qt. Dutch oven with banana leaves, letting the excess hang over the side of the pot.
  6. Add pork and its marinade.
  7. Fold leaves over pork and place lid on pot.
  8. Bring to a boil.
  9. Reduce heat to medium-low.
  10. Cook until pork is tender, about 2 1⁄2 hours.
  11. Meanwhile, stir water and onion in a bowl.
  12. Let sit 3 minutes and drain.
  13. Stir in remaining vinegar, 2 tsp. salt, the garlic, habaneros, and bay leaf.
  14. Cover and let sit at room temperature for at least 1 hour before serving.
  15. Unwrap and transfer pork to a cutting board.
  16. Shred into bite-size pieces and transfer to a bowl.
  17. Stir in 1 cup cooking liquid from the pot.
  18. To serve, divide pork between tortillas.
  19. Top with pickled onion mixture, the cilantro, and radishes.
  20. Serve with lime wedges.