Cochinita Pibil (Yucatán-Style Pulled Pork Tacos)

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)

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!

Prep Time10

Cook Time3

Marinating8

Total Time11 10

Course: Appetizer, Main Course

Cuisine: Mexican

Servings: to 10 servings

Author: Yvette Marquez

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.

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!

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