Cochinita pibil is a staple of Mexican cuisine, and one of the main jewels from the gastronomy of Yucatan, in southeastern Mexico. Hailing from the heart of mayan civilization, cochinita means “little pork” and pibil comes from the mayan word “pib“, which is essentially an underground oven. Ancient Mayans, probably for centuries before the Spanish came to these lands, used to dig a hole in the ground, start a fire in it, cover it with stones, and then place some kind of meat in there (venison, boar, and pheasants). The meat would be typically seasoned in adobo (the sauce we’ll make here), and left to cook for hours in the hole. The practice is still done to this day, and you can try authentic cochinita pibil if you go to Yucatán and find a place with its own backyard fire pit. 

But what do you do if you can’t dig a hole in the yard and start a fire in it? In this recipe I’ll try to replicate all the flavors of the original concept but in a home-kitchen environment. There are many recipes online that try to imitate the slow-cooking process of the underground oven with a charcoal grill, but this is a version I’ve perfected that requires minimal equipment, and way less time. To prep this, you’ll only need an oven tray and a pan, the foresight to marinate the meat the night before, and then a couple of hours before you actually make the first taco de cochinita.

You see, the idea of “authentic” cochinita may be the underground oven in the middle of the Mexican Caribbean jungle, but I believe that this dish has transcended that origin. As a Mexican from the Central Plateau, the first time I tried it was probably as a pre-soccer practice lunch at the school cafeteria. I remember that first bite, and I’ve tried many outstanding versions of cochinita made by somebody’s grandma since. All these iterations, as far as I know, were made in very basic kitchens where the underground oven wasn’t even an afterthought. Hence, I’d argue that the actual secret lies in the adobo and the quality of the pork meat.

So, do not despair about trying to fake an underground oven from your kitchen, and let me walk you through this fool-proof version of home-made cochinita. You’ll only need to assemble: 

• Oven tray or cooking dish
• Blender
• Iron griddle or flat pan
• Scale
• Banana leaves (or aluminum foil)

Instructions

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Recipe notes

How to serve cochinita pibil

Traditionally, cochinita is eaten in tacos. You simply grab fresh corn tortillas, heat em’ up, then add the hot cochinita, a little habanero salsa and you’re in heaven.

Conversely, you can make other combinations like a torta de cochinita, which is like the Mexican homologue to the pulled pork sandwich, or the famous panuchos! 

To make panuchos you fry a thicker corn tortilla in a little oil or pork lard, spread pureed beans, sprinkle some cochinita pibil, sliced red onion and habanero salsa.

To make tortas (mexican sandwiches made with telera, a kind of flat bread).  You just need to slice the bread in half, spread pureed beans in the bottom half, place a generous amount of hot cochinita pibil, and finish off with the habanero salsa. Like this:

Other considerations

Which meat do you use for cochinita?

Essentially, cochinita pibil is pulled pork with achiote adobo. My preference is to use pork leg because of its balance between lean meat and fat. Pork leg remains reasonably juicy after cooking, with a full flavor. Another alternative is pork shoulder, but it’s a matter of taste. In the original version, they would cook the whole pig on the fire pit, so there can be some variety when it comes to the meat you use.

Using pork skin is optional, but I feel it adds a contrast to the finished product. You get the usual consistency of pulled pork, with a little fattiness and chewiness thanks to the pork skin. While that’s not everyone’s cup of tea, the pork skin can be easily discarded by the more “fussy” eaters. 

Where do you find the other ingredients for cochinita?

Achiote or annato are available online or in latino markets, powdered or in paste. 

Banana leaves could be harder to find in some regions, so feel free to use only aluminum foil and/or parchment paper to wrap the cochinita. Although the banana leaves impart some flavor, it is not absolutely essential to make a very delicious cochinita at home.  

Habanero can be found in several groceries these days, but you can also look towards specialized outlets or latin-focused stores. It is a really hot chilli, so handle with care. Use gloves or thoroughly wash your hands after handling it. 

Immediateley after preparing the habanero salsa it will be really hot, but a few hours later a lot of the “hotness” from the habanero will have dissipated. It will not be as hot. But feel free to use only half of a habanero to make it less hot to taste. 

Enjoy!

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