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Tender Cochinita Pibil Recipe Slow Roasted with Citrus Perfect for Beginners

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A tender and flavorful slow-roasted pork shoulder marinated in a citrus and achiote paste blend, perfect for beginners seeking authentic Mexican flavors without specialized equipment.

Ingredients

Scale
  • 3–4 lbs pork shoulder (1.4–1.8 kg), well-marbled
  • 3 tablespoons achiote paste (Doña Maria brand recommended)
  • 1 cup freshly squeezed orange juice (240 ml)
  • 1/4 cup freshly squeezed lime juice (60 ml)
  • 4 cloves garlic, minced
  • 2 tablespoons white vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano (preferably Mexican oregano)
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 2 bay leaves
  • Banana leaves (optional, for wrapping)

Instructions

  1. Pat dry the pork shoulder and trim excess fat if desired, leaving some for flavor and tenderness (about 5 minutes).
  2. In a mixing bowl, combine achiote paste, orange juice, lime juice, minced garlic, white vinegar, ground cumin, oregano, salt, and black pepper. Whisk until smooth and well blended (about 5 minutes).
  3. Place the pork in a large zip-top bag or deep dish. Pour the marinade over the pork, ensuring it is well coated. Add bay leaves on top. Seal or cover and refrigerate for at least 4 hours, ideally overnight.
  4. Preheat the oven to 300°F (150°C).
  5. Line a Dutch oven or roasting pan with banana leaves if using, or lightly oil the bottom. Place the pork shoulder inside and pour in any leftover marinade. Cover tightly with banana leaves or aluminum foil.
  6. Slow roast the pork for 4 to 5 hours until fork-tender and shreddable. Baste the meat with its juices halfway through cooking to keep it moist.
  7. Remove the pork from the oven and let it rest covered for 15 minutes.
  8. Shred the pork using two forks, mixing it well with the cooking juices for maximum flavor.

Notes

Marinate the pork overnight for best flavor and tenderness. Keep the roasting vessel tightly covered to trap steam and moisture. Baste the pork halfway through roasting to maintain juiciness. Use a meat thermometer to ensure internal temperature reaches about 195°F (90°C) for shreddable pork. If pork seems dry, add a splash of broth or citrus juice during roasting. Let the pork rest before shredding to redistribute juices.

Nutrition

Keywords: cochinita pibil, slow roasted pork, achiote paste, citrus marinade, Mexican recipe, pork shoulder, easy cochinita pibil, authentic Mexican, slow cooking

Find it online: https://perkypan.com/tender-cochinita-pibil-recipe-slow-roasted-with-citrus-perfect-for-beginners/