Bold, earthy, and bursting with Yucatán soul, this dish brings the legendary Cochinita Pibil flavor straight to your kitchen—no banana leaves or pit required. With warming cinnamon, clove, and citrusy kick from our Cochinita Pibil Blend, this slow-roasted pork taco situation hits every note: juicy, zesty, and just the right amount of wild.
Bold, earthy, and bursting with Yucatán soul, this dish brings the legendary Cochinita Pibil flavor straight to your kitchen—no banana leaves or pit required. With warming cinnamon, clove, and citrusy kick from our Cochinita Pibil Blend, this slow-roasted pork taco situation hits every note: juicy, zesty, and just the right amount of wild.
Author:
The Spice Guy
Ingredients
3 lbs pork shoulder, cut into large chunks
2 tbsp Cochinita Pibil Blend
1/2 cup orange juice
1/4 cup lime juice
1/4 cup white vinegar
4 garlic cloves, smashed
Corn tortillas, for serving
Pickled red onions, avocado, and fresh cilantro for garnish
Directions
Marinate the Pork: In a large bowl or zip-top bag, combine the pork with the Cochinita Pibil Blend, orange juice, lime juice, vinegar, garlic, and annatto paste (if using). Let marinate for at least 4 hours, preferably overnight.
Slow Roast: Preheat your oven to 325°F (163°C). Transfer the pork and marinade to a Dutch oven or roasting dish. Cover tightly with foil or a lid and roast for 3–3.5 hours, or until the pork is fall-apart tender.
Shred & Crisp: Remove the pork from the liquid and shred. Optional: broil the shredded pork for 5 minutes to get crispy edges.
Serve: Pile onto warm corn tortillas and top with pickled red onions, avocado slices, and fresh cilantro.
