Pork Cochinita Pibil

Experience the bold, slow-cooked flavours of Yucatán with this classic Pork Cochinita Pibil — a vibrant, achiote-marinated pulled pork that’s rich in citrus, colour and tradition. Inspired by the iconic Mexican dish that gets its name from the ancient pib cooking method, the pork becomes irresistibly tender as it soaks up deep orange hues and aromatic spices. Easily adaptable for high-volume service, this recipe delivers dependable results and versatile plating options — from tacos and tortas to buffet trays — making it a standout addition to any menu.

Yield 50-60 portions

Ingredients

• 6 kg pork shoulder, cut into chunks
• 400 g Achiote Paste
• 3 L orange juice
• 200 ml vinegar
• 2 tbsp salt

Method

• Blend achiote paste with orange juice, vinegar, and salt.
• Pour over pork and marinate 2–24 hours.
• Slow-cook covered for 3–4 hours until tender.
• Shred and serve.

Serve with: tortillas, rice, buns, nachos, or in buffet trays.