Cochinita Pibil Tacos
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Updated May 29, 2025, Published Apr 22, 2018
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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.
Table of Contents
- What is Cochinita Pibil?
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How to Make Cochinita Pibil Tacos
- Optional Variations
- Serving & Topping Suggestions
- Cochinita Pibil Tips & Tricks
- Storage Instructions
- Frequently Asked Questions
- More Recipes You’ll Love
- Cochinita Pibil (Yucatán-Style Pulled Pork Tacos) Recipe
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.
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.
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.
- 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.
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.
Optional Variations
- Slow cooker method – Cook the marinated pork on LOW for 6–8 hours until tender.
Serving & Topping Suggestions
- Top with Mexican pickled onions and chopped cilantro
- Add avocado slices or queso fresco
- Serve with Mexican rice or black beans
- Make a DIY taco bar with just tortillas and onions — perfect for parties!
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.
Frequently Asked Questions
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.
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.
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.
Yes! This recipe is designed to skip banana leaves while still delivering delicious, authentic flavor using a Dutch oven or cast iron pot.
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.
More Recipes You’ll Love
If you tried this Cochinita Pibil Tacos recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Cochinita Pibil (Yucatán-Style Pulled Pork Tacos)
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:
- corn tortillas , warmed, for serving
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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
Could I make this in an instant pot
Gracias por esta recete, la habia esperado por mucho timepo, esta es la mejor que encontre.
Love it! I’m going to try. Lived in the Yucatán, and miss this dish so much!
This was AMAZING. Way better than what I was making before. Thank you for the delicious recipe!