Go Back
+ servings

Cochinita Pibil(Roasted Pork in Banana Leaves)

Course Main Course, Pork
Cuisine Mexican
Servings 10 Servings



    For Marinade

    • 2 teaspoons cumin seeds
    • 2 teaspoons peppercorns
    • 2 teaspoons Mexican oregano
    • 1 teaspoon coriander seeds
    • 1 teaspoon red pepper flakes crushed chile de arbol or piquin
    • 4 to 5 whole cloves
    • 1 inch piece of mexican cinnamon stick

    Ingredients Continued..

    • 1 1/2 cups Badia or La Preferida  Sour Orange Marinade or juice of 4 large oranges and 4 limes
    • 1/3 cup olive oil
    • 1 1/2 oz. achiote paste chopped
    • 6 cloves garlic sliced
    • 1/2 of an onion chopped
    • salt to taste I added 1 1/2  tsps.

    You will also need

    • 8 to 10 pounds pork shoulder/butt I trimmed off some of the fat on top
    • *I used bone in almost 10 pound shoulder
    • 1 pound package of banana leaves
    • water
    • salt
    • Foil paper
    • Large roasting pan with lid



    • Combine the first 7 ingredients, dry spices, in a skillet and toast at medium/low heat for 5 to 7 minutes. Stirring now and then so they do not burn. Transfer to grinder(coffee grinder) and process until you have a fine ground. Set aside. I have a coffee grinder that I only use for spices.
    • To the blender, add ground spices, sour orange, olive oil, achiote, garlic, onion and salt to taste. Blend on high until smooth. Taste for salt, set aside. I chose to roast my pork right away instead of marinating overnight. But, that is up to you.
    • Preheat oven to 400 degrees F. Line the bottom of roasting pan with foil paper, fill with about 6 to 7 cups of water. Season the water with 1 to 2 teaspoon of salt. Place a few layers of banana leaves so that they extend outside of pan on all sides. Place pork, fat side up into pan.  Take a sharp knife and cut one inch slits over the top of roast. Pour marinade/sauce evenly over pork and massage into pork.
    • Cover tightly with any remaining banana leaves. Cover with more foil paper. Cover with lid and place on top rack positioned in the center of oven. Imediately reduce temperature to 225 degrees F. Let roast slowly for the next 8 hours. Check for water level halfway through. After the 8th hour, I raised the heat to 325 degrees F. and roasted for another 4 hours or until it was fall off the bone tender.
    • Remove from oven and let rest for a good hour before serving. After removing bone and extra fat, there was about 5 3/4 pounds of meat. I served what I needed and packaged the rest in 1 pound portions in quart size freezer bags. Don't forget to label and date. Serve with warm corn tortillas, Mexican rice, black beans, habanero-garlic salsa and pickled red onions.


    If you want a more traditonal marinade, you would simple mix the sour ornage with achiote paste. Season with salt to taste. That's it! Chef's choice! Have fun!
    And if you are fortunate enough to finds naranjas agrias(sour oranges) at the Hispanic market, you will need at least 10-12! I was lucky enough to find some recently! It was delicious!