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This recipe is awesome! Thank you.
I am doing a party today and using the marinade recipe for pork and for bone in chicken leg and thigh.
Here is my question: should I slow cook the chicken in the sauce like the pork and then grill it to crips it up? Or just use it as a marinade and then roast it without the liquid.
What do you think?
Hi jpacula, it sort of depends on what you want to end up with. I think if you braise the chicken in the sauce, you’ll have something deeply flavored that you can shred. If you marinate and then roast, you’ll have most of the cochinita pibil flavor on the outside. Both approaches sound great.
Is there a reason to cook the pork inside the foil, as opposed straight into a casserole dish that is covered with foil? Does it burn if you don’t wrap the entire thing in foil? Thanks.
Hi Justine, we cook the pork for 3 hours at 325°F. We wrap the pork in foil so that all of the moisture stays with the pork, otherwise it will dry out with that long cooking time.
I see, thank you. I don’t want to cook acidic food directly in foil for that long, so I will have to find banana leaves before I make this.
Help! The grocery store where I always buy my achiote paste (i’ve made this a zillion times;o) closed and I could only find Achiote seeds. How do I make these work?
Thanks!!!!! Marinating tomorrow so PLEASE lmk soon. thanks!
Hi, Anna! Emma here, managing editor. Go ahead and use 2 tablespoons of seeds — warm a tablespoon of olive oil in a skillet over medium heat, add the seeds, and then cook for about 1 minute, until fragrant and the oil is red-colored (you could also add minced garlic here, which would be great!). Let it cool for a minute or two, then blend it all up in with the orange and lime juice and salt. That should do the trick! Let us know how it works out!
Amazon sells it
Is it okay for this to stay in the crockpot longer than 10 hours? We are leaving early in the morning and coming home 12 hours later. I would love to have this waiting for us. I’ve made it before and it is so delicious. We love your site!
Hi, Vanessa! Emma here, managing editor for Simply Recipes. Yes, I think this would do fine cooked in the slow cooker for 12 hours. Your pork will be VERY tender by then, but definitely still good! I’d recommend adding a cup of broth, just to make sure the slow cooker doesn’t get dry (unless your lid has a really good seal, which mine does not!).
Hi Elise, thanks for your always great recipes I’m mexican and i have to say your mexican recipes are excellent and easy to prepare, I have a question can i make this cochinita with pork loin roast?
Hi Aleida, I wouldn’t, it doesn’t shred well, there isn’t as much fat so the meat can end up dry, and there isn’t as much flavor. My advice is to stick with pork shoulder for this one.
Could this be cooked in a Crockpot, on High? I might use naranja agria in the marinade.
Hi Michael, this recipe seems like a perfect candidate for a slow cooker. If you make it, please let us know how it turns out for you!
I could only find achiote powder. Any idea how much to add, or if it will even work? Thanks!
Hi Christie, I haven’t tried making this with achiote powder so don’t know what to tell you.
Made this last weekend for family gathering. Huge Hit! Achiote was a little difficult for me to find here on Whidbey Island so had to bootleg it from my girlfriend who lives near Mexican grocery near Seattle. It was so tender and nice. The only addition I made was some fresh oregano from the garden. We had it in soft small tacos, corn and wheat with WallaWalla sweet onions in the pickle. Also served with a chunky avocado and tomatillo guacamole. A sprinkle of Cotija cheese and we were all moaning. Served with Taco Truck Rice and Beans.
I tried this this past weekend to the detail (including the banana leaves!). I’ve never tried achiote paste, but found some and used the amount described. I have to say I find I’m not a big achiote paste fan. At least on its own as in this recipe. Maybe along side other ingredients that weren’t all acidic. Texture? Fantastic, great cooking method. Seasoning? Seems to missing a roundness or depth. Just tasted a little like a block of paprika used to marinate the pork.
I made this last night in our crockpot using a 3lb. pasture raised Llano Seco pork butt and it is amazingly delicious. I just added some onion powder to the marinade, threw the sauce and the frozen pork butt right into the crock and let it go for 12 hours overnight. I’m having some right now and cant wait for tacos tonight!
I made this in a dutch oven with a tight lid. (I did not use the foil or plastic wrap.) It came out beautifully. The gang loved it, so I will definitely make this again.
So could you elaborate a little more on how to use banana leaves?? I was fortunate enough to find them and I’m a bit intimidated by them. Is it really any different than using tin foil? The ones I got are in giant sheets, err I guess leaves, and they are frozen. Thanks in advance!
Sorry, but I have never used them. I imagine I would cut them like sheets of plastic wrap or foil and form a bed in the pot. Put the pibil in, then fold over the tops of the leaves. ~Hank
to use frozen banana leaves (which is the most common way to find them) rinse them off with some warm water then place them directly on the gas burner of your stove to soften them up so they don’t split apart when you fold them around the meat. Then line the baking dish/pot with them and wrap the meat up inside.
Soak them first to make them pliable. Wrap your roast that is seasoned and cook.
Are you still suppose to seal it with foil, even if you use banana leaves? Or could you put the banana leaves over it and then seal it with foil? Thanks
You can seal it with either. Banana leaves will add flavor, so I’ve used them as a wrapper and then sealed with foil. ~Hank
As far as I can tell, the banana leaves don’t impart any particular flavor – they are simply the low-tech version of brown-in bags, used to protect the piglet and keep it moist while it cooks in an earth oven (Mayan ‘pib’). We cook it in a slow cooker in a sealed brown-in bag, and get pretty much the same results as we had in the Yucatan. There is no quite satisfactory substitute for the Naranja Agria (bitter orange juice).
In the Yucatan, we never saw it served with rice – only with corn tortillas and Xni Pec sauce (highly recommended – Google it) to cut the grease.
Having said that, I never cooked or met a Cochinia Pibil I wasn’t happy to consume!
Ever since I came across this recipe, I wanted to try it. Finally, I made it last night and it was an instant sucess!
I am excited to make this but all I can find in my town is the goya stuff that everyone says is not the same. My concern is that the goya is mostly MSG. I have looked on Amazon and cannot get the ingredients list for the other brands. Is there MSG in the brick brand that you use?
No idea. Sorry. ~Hank
I used a Goya Brand with no MSG
It was very good. I tried it for tacos; it was delicious. I love it but I forgot to do the onion but it was great!
I wish I had read Tiffany’s review and Hank’s response before I made this. I do not like food cooked with orange juice and only tried the recipe out because it looked so good. My boyfriend thoroughly enjoyed it. To me, the best ingredient was the achiote paste – had never tried it before – it has a fantastic taste. So, I blended the paste with watered-down mandarine juice and olive oil, and marinated chicken breast (overnight). Grilled it the next day and ate it with homemade corn tortillas (from your website). The Achiote Paste is now my BFF :) thank you again for such wonderful recipes.
I saw this recipe a few weeks ago. It sounded so yummy and I was itching to try it. I happened to have everything on hand, but was short on time. I wound up cooking it in my pressure cooker as a shortcut. It cooked on pressure for about 45 minutes. So it works well if you’re short on time. It came out really tender, and my husband and I loved it. We’ve made it a few times since and it’s now one of our favorite recipes. I can’t wait to try cooking this with banana leaves. Thanks so much!
I made this a few weeks ago and it was soooooogood! I am staying up tonight and it is onemore long hour before it is done. I pickled myred onions, I am ready!!! I was going to take some banana leaves from the neighbor, but I didn’t wantto go out, too windy! Thanks for all the great recipes! I always try to cook the recipe exactly as you do, no substitutions!