Cochinita Pibil

Cochinita Pibil

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  • 5 pounds pork butt cut into 2 inch cubes
  • 5 tablespoons annato seeds
  • 2 teaspoons cumin seeds
  • 1 tablespoon whole black pepper
  • 1/2 teaspoon whole cloves
  • 8 whole allspice berries
  • 2-3 habanero Peppers fresh or dried, cleaned and minced (optional)
  • 1/2 cup orange juice
  • 1/2 cup white vinegar
  • 8 garlic cloves
  • 2 tablespoons salt
  • 5 lemons
  • 1-2 shots of tequila
  • banana leaves optional


  • Grind the annato seeds, cumin seeds, whole peppercorns, whole cloves, and whole allspice in a mortar and pestle, spice grinder or coffee grinder.
  • Blend the cleaned and chopped habanero peppers with the orange juice, vinegar, garlic and salt in a blender.
  • Blend then add the dry spices.
  • Add the juice of 5 lemons and a nice splash of tequila.
  • Pace the cubed pork butt in a large zip lock bag and add the marinade.
  • Soak 4-6 hours/overnight, in refrigerator, turning several times.
  • Line (8×13) baking pan with banana leaves.
  • Pour in pork along with the marinade.
  • Cover with Banana leaves and seal the pan with foil.
  • Bake in a 325 F degree oven for 3 hours.
  • Crack it open at 3 see how its doing and if it needs more put it back.
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