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!
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!