Cochinita Pibil Tacos

5 (3 ratings)

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Cochinita Pibil Tacos bring the bold, vibrant flavors of the Yucatán Peninsula right into your kitchen. This deeply flavorful pulled pork is marinated in citrus and achiote paste, then slow-cooked until melt-in-your-mouth tender. Tucked into warm tortillas and topped with spicy pickled onions, every bite is packed with earthy, tangy goodness.

Two Cochinita Pibil Tacos topped with pickled red onions and salsa, served on a plate with banana leaf over a colorful Mexican textile.

I first tried cochinita pibil when my husband, Bill, and I got married in Playa del Carmen. One bite of that spice-rubbed pork and I was hooked.

Back home, I was determined to recreate it — and this Dutch oven version captures the flavor without needing a fire pit or banana leaves. It’s become one of my favorite recipes, and I’m proud to feature it in my latest cookbook, Muy Bueno Fiestas.

What is Cochinita Pibil?

Cochinita pibil is a traditional Yucatán-style slow-cooked pork. Cochinita means “baby pig,” and pibil is a Mayan word meaning “under the ground,” referring to the ancient cooking method where pork was marinated in achiote and citrus, wrapped in banana leaves, and buried in a pit with a fire at the bottom.

For those of us who don’t have acres of land — or want to freak out the neighbors — this easy cochinita pibil recipe is for you. I roast the pork low and slow in a cast iron stockpot (Dutch oven) in the oven, and the result is just as tender and flavorful.

Yvette Marquez muy bueno Mexican food blogger in an orange dress holding a molcajete.

Why You’ll Love This Recipe

  • Deep, rich flavor – The combo of achiote paste, garlic, citrus, and warm spices is so bold and aromatic.
  • Slow-cooked perfection – The pork becomes irresistibly juicy and shreds beautifully.
  • Taco bar friendly – Hosting a fiesta? This is the perfect taco filling with minimal toppings required.
  • Great use for leftovers – Got Thanksgiving turkey? This marinade transforms it.
  • Easy to make ahead – You can marinate the pork overnight for extra flavor.
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Ingredients & Substitutions

Here’s a quick look at the key ingredients you’ll need. The full list of quantities and steps is in the recipe card below.

Spices and fresh ingredients in spoons to make cochinita pibil.
  • Achiote paste – A citrusy, earthy seasoning made from annatto seeds. Find it in Latin markets or online. Can’t find it? You can substitute with a spice blend made from about 4 tablespoons of paprika mixed with a splash of vinegar and a pinch of oregano, cumin, and garlic powder. It won’t be the same, but it’ll get you close in flavor and color.
  • Garlic, orange juice, and lime juice – These form the base of the marinade and help tenderize the pork.
  • Warm spices – A mix of Mexican oregano, cumin, cloves, Mexican canela, and peppercorns gives the pork its signature depth.
  • Bone-in pork shoulder – This cut becomes juicy and tender when slow-cooked. Boneless works too.
  • Bay leaves and red onion – Add aromatics and flavor to the cooking liquid.
  • Red onions and habaneros – For the spicy pickled red onions. You can use jalapeños for a milder version.
  • Corn tortillas – Use homemade corn tortillas or store-bought. Warm them before serving for best texture.

How to Make Cochinita Pibil Tacos

Step 1: Make the spice blend. Crush oregano, cloves, cinnamon, peppercorns, cumin, and salt using a mortar and pestle.

Crushed oregano, cloves, cinnamon, peppercorns, cumin, and salt in a mortar and pestle.

Step 2: Blend the marinade. In a blender, combine the achiote paste, garlic, citrus juices, half of a red onion, and ground spices. Blend until smooth.

Step 3: Marinate the pork. Add pork pieces to a large glass dish. Pour the marinade over, massage to coat, and top with sliced red onion and bay leaves. Let sit for 30 minutes (or refrigerate overnight).

Step 4: Bake low and slow. Transfer the pork and marinade to a Dutch oven. Cover and bake at 325°F for about 3 hours, or until the meat is fork-tender.

Step 5: Make the pickled onions. Pour boiling water over sliced onions, then drain. Add habaneros, citrus juices, and salt. Toss and let sit until ready to serve.

Step 6: Shred and serve. Shred the pork with forks and serve in warm tortillas with the pickled onions on top.

Shredded Cochinita Pibil in a cast iron dutch oven.

Optional Variations

  • Slow cooker method – Cook the marinated pork on LOW for 6–8 hours until tender.
Shredded Cochinita Pibil served on banana leaves atop a wooden pig platter, showcasing its deep red-orange color and tender texture.

Serving & Topping Suggestions

Cochinita Pibil Tips & Tricks

  • Marinate overnight for the deepest flavor
  • Shred while hot so the pork absorbs the juices
  • Don’t skip the pickled onions — they cut the richness of the pork perfectly
  • Freeze leftovers for easy future meals

Storage Instructions

  • Store leftover pork in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months.
  • Pickled onions can be stored in a sealed jar in the refrigerator for up to 1 week.
Yvette Marquez holding a wooden platter of Cochinita Pibil with pickled onions, wearing a black embroidered dress in a Mexican-inspired kitchen.

Frequently Asked Questions

What is achiote paste, and where can I buy it for Cochinita Pibil?

Achiote paste is made from annatto seeds, vinegar, and spices. It gives the pork its signature red-orange color and earthy-citrusy flavor. You can find it in most Latin American markets or online.

Can I make Cochinita Pibil Tacos in a slow cooker?

Yes! Simply place the marinated pork and all the marinade into a slow cooker and cook on LOW for 6–8 hours, or until the pork is fall-apart tender.

Are Cochinita Pibil Tacos spicy?

The pork itself isn’t spicy — the heat comes from the pickled onions made with habanero chiles. You can reduce the heat by using fewer chiles or swapping them for jalapeños.

Can I make Cochinita Pibil Tacos without banana leaves?

Yes! This recipe is designed to skip banana leaves while still delivering delicious, authentic flavor using a Dutch oven or cast iron pot.

What can I use instead of achiote paste in Cochinita Pibil Tacos?

If you can’t find achiote or annatto paste, replace it with about 4 tablespoons of paprika mixed with a splash of vinegar, garlic powder, oregano, and cumin to mimic the flavor and color.

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Two Cochinita Pibil Tacos topped with pickled red onions and salsa, served on a plate with banana leaf over a colorful Mexican textile.
5 (3 ratings)

Cochinita Pibil (Yucatán-Style Pulled Pork Tacos)

Total Time: 11 hours 10 minutes
Yield: 8 to 10 servings
Prep: 10 minutes
Cook: 3 hours
This Cochinita Pibil Tacos recipe is an easy, oven-roasted version of the Yucatán classic. Pork shoulder is marinated in a citrusy, earthy achiote blend and slow-cooked until tender and shreddable. Serve with spicy pickled onions and warm tortillas for an unforgettable taco night — no fire pit required!
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Ingredients 

Cochinita Pibil:

  • 1 tablespoon dried oregano
  • 2 whole cloves
  • 1 cinnamon stick
  • 1/2 teaspoon whole black peppercorns
  • 1/2 teaspoon cumin seeds
  • 2 teaspoons course salt
  • 1/4 cup achiote paste
  • 6 garlic cloves, roughly chopped
  • 3 large oranges, juiced
  • 2 limes, juiced
  • 1/2 red onion, divided (1/2 for blender and remainder sliced)
  • 2 bay leaves
  • 4 pounds bone-in pork shoulder roast, cut into large 4-inch pieces

Spicy Pickled Onions:

  • 2 large red onions, sliced 1/8 inch thick rings
  • 3 habaneros, sliced
  • 1/2 cup fresh lime juice, about 3 limes
  • 2/3 cup fresh orange juice, about 2 oranges
  • 1 1/2 teaspoons salt

To Serve:

Instructions 

Cochinita Pibil:

  • In a mortar and pestle, crush the oregano, cloves, cinnamon stick, peppercorns, cumin, and salt until finely ground.
  • In a blender, combine the achiote paste, garlic, orange juice, lime juice, half of the red onion, and ground spices. Blend until smooth.
  • Place the pork in a large glass container. Pour the marinade over the meat and massage to coat. Top with sliced remaining onion half and bay leaves. Cover and marinate at room temperature for 30 minutes or refrigerate overnight.
  • Preheat oven to 325°F. Transfer pork and marinade to a Dutch oven. Cover and bake for about 3 hours, or until the pork is very tender and shreds easily with a fork.

Spicy Pickled Onions:

  • Place onion slices in a heatproof bowl. Cover with boiling water and let sit for 1 minute. Drain, then return onions to the bowl. Add habaneros, citrus juices, and salt. Toss to combine and let sit until ready to serve.

Shred and serve:

  • Shred the pork using two forks. Serve in warm corn tortillas topped with pickled onions.

Notes

  • No achiote paste? Substitute with about 4 tablespoons of paprika mixed with a splash of vinegar, garlic powder, oregano, and cumin.
  • Marinate pork overnight for even deeper flavor.
  • This recipe works great in a slow cooker — cook on LOW for 6–8 hours.
  • Store leftover pork in the fridge for up to 4 days, or freeze for up to 3 months.
  • Pickled onions keep well in the fridge for up to 1 week.
  • Hosting a party? Set up a simple taco bar with tortillas and pickled onions and let guests serve themselves.
This Cochinita Pibil recipe also appears in my latest cookbook, Muy Bueno Fiestas — it’s one of my favorite dishes from the Yucatán Peninsula and always a crowd-pleaser!

Nutrition

Calories: 277.54kcal | Carbohydrates: 17.91g | Protein: 29.02g | Fat: 10.67g | Saturated Fat: 3.56g | Cholesterol: 92.69mg | Sodium: 1128.6mg | Potassium: 806.38mg | Fiber: 4.28g | Sugar: 8.95g | Vitamin A: 1956.96IU | Vitamin C: 55.04mg | Calcium: 89.59mg | Iron: 3.39mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 Comments

  1. Debra says:

    Love this recipe! Just wanted to confirm when you add the paprika. Should it be added in step 1 or into the blender in step 2 after you’ve done the mortar and pestle on the coarser spices

  2. Alice says:

    Could I make this in an instant pot

  3. Victor Martinez says:

    Gracias por esta recete, la habia esperado por mucho timepo, esta es la mejor que encontre.

  4. Debra says:

    Love it! I’m going to try. Lived in the Yucatán, and miss this dish so much!

  5. Raemi Vermiglio says:

    This was AMAZING. Way better than what I was making before. Thank you for the delicious recipe!