Mayan-Style Pit Pork (Cochinita Pibil)

Mayan-Style Pit Pork (Cochinita Pibil)
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  • ½ cup water
  • 3 medium yellow onions, quartered
  • 1 large banana leaf (about 4 feet long)
  • 1 (3-pound) boneless pork shoulder roast (also known as pork butt)
  • ¼ teaspoon dried Mexican oregano or Italian oregano
  • 2 medium garlic cloves, minced
  • 1 teaspoon white wine vinegar
  • + 2 more ingredients
    • 3 tablespoons sour orange juice, such as Seville orange (about 1 orange)
    • ¾ cup crumbled achiote paste (about 4 ounces)

Combine achiote paste, juice, vinegar, garlic, and oregano in a medium nonreactive bowl and stir until well blended. Generously season pork on all sides with salt and freshly ground black pepper. Place in the bowl with the achiote mixture and turn to coat it well, rubbing the spice mixture into a...

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