What is the Cochinita Pibil?

Cochinita Pibil is a traditional Yucatecan dish made from pork marinated in a blend of achiote paste, citrus juices (usually bitter orange), and spices, then wrapped in banana leaves and slow-roasted until tender. The name translates to “baby pig cooked underground,” referring to its Mayan roots and original pit-cooking method. It’s known for its vibrant red color and bold, tangy flavor.

Is Cochinita Pibil the same as carnitas?

No, Cochinita Pibil and carnitas are completely different dishes, although both involve pork. Cochinita Pibil uses achiote and citrus for its marinade and is slow-roasted in banana leaves, often yielding a juicy, earthy, and slightly tangy result. Carnitas, on the other hand, are braised in lard, then crisped for texture, and have a richer, fattier flavor without the citrusy or herbal notes.

What dish does Johnny Depp eat in Once Upon a Time in Mexico?

In Once Upon a Time in Mexico , Johnny Depp’s character is obsessed with Cochinita Pibil . The dish becomes a running theme in the movie, with Depp’s character claiming he eliminates any chef who makes it too well. This cult-favorite scene introduced many viewers around the world to the dish and sparked curiosity about its bold flavor and cultural significance.

What does Pibil taste like?

Pibil has a distinctive and complex flavor. It’s tangy from the citrus, earthy from achiote, and lightly smoky due to its traditional banana leaf wrapping. The meat is juicy, tender, and aromatic with notes of garlic, oregano, and cumin. Each bite of Cochinita Pibil delivers layers of bright, savory, and slightly sweet flavors that linger on the palate.

Cochinita Pibil – The Most Flavorful Pork Recipe in Mexico

Name: Cochinita Pibil: The Best Yucatecan Pork Dish You’ve Never Tried in 2025
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Mexican
Ingredients: 3–4 lbs pork shoulder, boneless, cut into chunks; ½ cup achiote paste; ½ cup bitter orange juice (or ⅓ cup orange juice + 3 tbsp lime juice); 4 garlic cloves, minced; 1 tsp Mexican oregano; 1 tsp ground cumin; 1 tsp salt; Banana leaves (or parchment paper); Pickled red onions (for serving); Corn tortillas (for serving)

Description

Cochinita Pibil is a slow-roasted pork dish from the Yucatán Peninsula, marinated in achiote and citrus juice, then wrapped in banana leaves for a juicy, tender, and flavorful result.

Ingredients

Scale

3–4 lbs pork shoulder, boneless, cut into chunks
½ cup achiote paste
½ cup bitter orange juice (or ⅓ cup orange juice + 3 tbsp lime juice)
4 garlic cloves, minced
1 tsp Mexican oregano
1 tsp ground cumin
1 tsp salt
Banana leaves (or parchment paper)
Pickled red onions (for serving)
Corn tortillas (for serving)

Instructions

Mix achiote paste, citrus juice, garlic, oregano, cumin, and salt in a bowl. Add pork and coat well. Marinate in the refrigerator overnight.
Soften banana leaves by briefly heating over a flame or in a dry pan. Line a baking dish with them, leaving overhang.
Place pork and marinade in the dish. Fold leaves over the top and cover tightly with foil or a lid.
Bake at 325°F (163°C) for 3.5 to 4 hours, until pork is fork-tender.
Unwrap, shred pork in its juices, and serve with tortillas and pickled red onions.

Notes

For added authenticity, seek out frozen banana leaves at Latin or Asian grocery stores. Substitute parchment and foil if unavailable. Use the oven for the most traditional texture and flavor.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Main Course
Method: Roasted
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 1g
Sodium: 600mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 40g
Cholesterol: 120mg

Keywords: cochinita pibil, yucatecan pork, achiote pork, banana leaf pork, slow roasted mexican