Cochinita Pibil With Pork

Pork pibil

  • serves 8
  • Easy

Pork pibil is a great weekend slow cook recipe, it may take a bit of time but it's super easy. This one-pot dish is low in calories and can feed up to 8 people. Freeze and portion this pork pibil and give your midweek meals some Mexican zing



  • pork shoulder 1.6kg, boneless, skin removed and cut into 3-inch cubes


  • cumin seeds 1 tbsp
  • allspice berries 1 tbsp
  • black peppercorns 1 tsp
  • onion 1, roughly chopped
  • garlic 10 cloves
  • achiote paste 2 tbsp
  • scotch bonnet 1-2, seeded and chopped
  • oranges 4, juiced
  • limes 3, juiced
  • bay leaves 4

Pink onions

  • red chilli 1, finely sliced
  • red onion 1, finely sliced
  • red wine vinegar 2 tbsp

To serve

  • rice or tortillas
  • coriander a bunch


  • Step 1

    Heat a frying pan over a medium heat and add the cumin seeds, allspice and peppercorns.

  • Step 2

    Toast for 2-3 minutes until fragrant. Tip into a mortar and grind to a powder with a pestle.

  • Step 3

    Put the onion, garlic, achiote paste, scotch bonnet and 1 tsp sea salt into a food processor, along with the toasted spices, and whizz to a paste. Add the orange and lime juice and whizz again.

  • Step 4

    Put the pork into a bowl, pour over the marinade, tear in the bay leaves, mix well and chill for at least 4 hours, but preferably overnight.

  • Step 5

    Heat the oven to 170C/fan 150C/gas 3. Tip the pork and marinade into a large casserole, cover with a double layer of foil and a lid, and cook for 2 hours.

  • Step 6

    Remove the lid and foil and cook for a further hour or until the meat is falling apart and the sauce has thickened.

  • Step 7

    Toss the chilli, sliced red onion and red wine vinegar with a little salt and leave for 1 hour, tossing every now and again.

  • Step 8

    Shred the pork into its sauce, and serve with rice or tortillas, pink onions and sprigs of coriander.

  • Step 9

    To freeze, allow the shredded pork to cool completely, put portions into freezer bags and freeze.

  • Step 10

    Defrost overnight in the fridge and reheat in a pan with a splash of water until piping hot.

Achiote paste is made from the Mexican annatto seed, giving a nutty taste and a bright red colour. It is available online at, and

Nutritional Information

  • Kcals 279
  • Fat 9g
  • Saturates 2.9g
  • Carbs 5.7g
  • Sugars 2.9g
  • Fibre 1.3g
  • Protein 43g
  • Salt 1g