There’s something magical about slow-cooked pork that’s meltingly tender, juicy, and infused with the vibrant flavors of the Yucatán – and that’s exactly what you get with Easy Cochinita Pibil. This effortless take on a classic delivers a feast for the senses: bright achiote color, zippy citrus, and cozy earthy spices all come together to create a mouthwatering, crowd-pleasing dish that’s perfect for casual gatherings or a flavorful weeknight dinner. If you love bold Mexican flavors with minimal fuss, you’re about to fall in love!
Ingredients You’ll Need
The best part about Easy Cochinita Pibil? You need only a handful of straightforward ingredients, and each one plays a starring role. From the earthy punch of achiote to the tang of citrus and aromatic garlic, every element adds a layer of depth and color that turns this simple braise into something truly special.
- Pork shoulder (2 lbs, cut into large chunks): This affordable, marbled cut cooks down into fork-tender, juicy shreds packed with flavor.
- Achiote paste (3 tbsp): The vivid red color and earthy, almost smoky taste give this dish its signature look and punch.
- Orange juice (1/2 cup): Adds natural sweetness and brightness, helping the meat tenderize beautifully.
- Lime juice (1/4 cup): Lends an essential sharp citrus tang that balances the richness of the pork.
- White vinegar (1 tbsp): Enhances the marinade’s acidity, tenderizing the pork and amplifying all the flavors.
- Garlic (4 cloves, minced): Aromatic and pungent, it infuses the pork throughout the slow cook.
- Dried oregano (1 tsp): Gives earthy, herby undertones that round out the marinade.
- Ground cumin (1/2 tsp): Boosts the warmth and complexity with its subtle spice.
- Salt (1/2 tsp): Essential to bring all the flavors together—don’t skimp!
- Black pepper (1/4 tsp): For just a hint of heat and pungency in every bite.
- Red onion (1/4, thinly sliced, for garnish): Adds crunch and a pop of color on top of your finished dish.
- Pickled red onions and warm corn tortillas (for serving): These classic accompaniments make every bite even better—don’t skip them!
How to Make Easy Cochinita Pibil
Step 1: Make the Flavorful Marinade
Start things off by gathering your achiote paste, orange juice, lime juice, vinegar, garlic, oregano, cumin, salt, and pepper. Combine everything in a blender or simple mixing bowl, then blend or whisk until you have a brilliantly colored, smooth marinade. That gorgeous bright red? It’s a sign of deliciousness to come.
Step 2: Marinate the Pork
Pop your pork chunks into a big zip-top bag or a large bowl and pour the marinade right over them. Massage or toss to coat the pork pieces evenly. Cover and let it rest in your fridge for at least four hours—or get ahead by leaving it overnight. The longer you marinate, the more those bold flavors work their magic.
Step 3: Slow Cook to Tender Perfection
Preheat your oven to 325°F. Tip all the pork and marinade into a sturdy baking dish, and make sure it’s all snuggled in. Seal the dish tightly with foil, locking in all that goodness, and bake for about three hours. When it’s ready, your pork will practically melt at the touch of a fork.
Step 4: Shred and Toss
When the pork is fall-apart tender, transfer it to a cutting board and use two forks to shred it into delicious ribbons. Don’t forget the pan juices—pour them right over the shredded meat and toss everything together for maximum flavor and moisture.
Step 5: Serve and Enjoy!
Arrange your Easy Cochinita Pibil on a platter with that beautiful red sauce, and pile onto warm corn tortillas. Sprinkle with sliced and pickled red onions for crunch and tang. Every bite is a bright, savory, unforgettable treat.
How to Serve Easy Cochinita Pibil
Garnishes
Keep things classic with a handful of thinly sliced fresh red onion and plenty of vibrant pickled red onions. Both bring crunch and just the right hit of sharp acidity, which perfectly balances the pork’s richness and earthy spices.
Side Dishes
You can’t go wrong with extra warm corn tortillas for taco night, but Easy Cochinita Pibil also shines alongside black beans, fluffy rice, or a fresh avocado salad. Mexican street corn or a zesty cabbage slaw would make the platter feel like a true fiesta!
Creative Ways to Present
Think beyond tacos! Spoon the pork over a bed of Mexican rice for a hearty bowl, load it onto tostadas with a layer of refried beans, or even craft sliders using mini buns and tangy slaw. Easy Cochinita Pibil is super versatile, so let your creativity shine.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Cochinita Pibil is honestly a gift. Store any cooled pork and juices in airtight containers in the fridge, where it’ll keep happily for up to four days and is just as tasty for easy lunches or taco nights later in the week.
Freezing
This recipe is a freezer champion! Pop cooled, shredded pork (with some pan juices) into zip-top bags or containers, pressing out extra air. Stash it in the freezer for up to three months; just label and date so you remember what deliciousness awaits.
Reheating
To reheat, place your pork (thawed overnight if frozen) in a covered saucepan or microwave-safe dish with a splash of water or juice to keep it extra moist. Warm gently until steaming hot throughout—those flavors will be just as fantastic as day one.
FAQs
Can I use another cut of pork instead of shoulder?
Absolutely! While pork shoulder is the classic choice for its fat content and tenderness, you can swap in pork butt or even boneless country-style ribs. Just avoid leaner cuts, which can dry out during long, slow cooking.
Is there a shortcut for busy days?
If you’re pressed for time, Easy Cochinita Pibil can be made in a pressure cooker or Instant Pot in about an hour. You’ll still get juicy, flavorful pork in a fraction of the time—perfect for weeknight cravings!
What if I can’t find achiote paste?
Achiote (also called annatto) paste is found in most Latin or international grocery stores. If you can’t find it, you can blend ground annatto seeds with a little extra garlic, vinegar, and oregano for a DIY version, though the flavor will be slightly milder.
Is Easy Cochinita Pibil spicy?
The base recipe isn’t hot, just bold and earthy. If you’d love some heat, serve with hot sauce or add sliced jalapeños to your garnishes. Otherwise, it’s friendly for most spice levels as written!
How can I make this dish gluten-free?
No worries—Easy Cochinita Pibil is naturally gluten-free as long as you serve it with corn tortillas. Be sure to double-check your achiote paste and spices for any additives if you have strict dietary needs.
Final Thoughts
If you’re looking for a meal that’s vibrant, comforting, and absolutely bursting with Yucatán flavor, you can’t go wrong with Easy Cochinita Pibil. I hope you dive in, get your hands a little messy, and enjoy every juicy, spicy, citrusy bite—you’ll be hooked after the first mouthful!
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Easy Cochinita Pibil Recipe
- Total Time: 3 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Easy Cochinita Pibil recipe is a delicious Mexican dish featuring tender, flavorful pork marinated in achiote paste and citrus juices, slow-cooked until fall-apart tender, and served with warm tortillas and pickled onions. Perfect for a festive meal or casual gathering!
Ingredients
Main Ingredients:
- 2 lbs pork shoulder, cut into large chunks
- 3 tbsp achiote paste
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1 tbsp white vinegar
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
For Serving:
- 1/4 red onion, thinly sliced (for garnish)
- Pickled red onions
- Warm corn tortillas
Instructions
- Marinate the Pork: In a blender or bowl, mix achiote paste, orange juice, lime juice, vinegar, garlic, oregano, cumin, salt, and pepper until smooth.
- Cook the Pork: Marinate pork in the fridge for at least 4 hours. Preheat oven to 325°F, transfer pork and marinade to a baking dish, cover with foil, and bake for 3 hours.
- Shred and Serve: Shred pork, toss with pan juices, and serve with tortillas, pickled onions, and sliced red onion.
Notes
- For a quicker version, use a pressure cooker or Instant Pot for about 1 hour.
- This dish freezes well and is great for tacos or bowl fillings.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of recipe (without tortillas)
- Calories: 360
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 100mg
