An iconic dish of the Mexican Yucatan peninsula, Cochinita Pibil is marinated overnight in citrus juices, garlic and a distinctive seasoning paste of annatto, Coriander Seed, Oregano and Cumin. To serve, shred the tender meat with two forks and enjoy with corn tortillas and pickled onions. 


  • Yucatan Red Recado Paste

  • 50ml (2fl oz) fresh lime juice

  • 50ml (2fl oz) fresh orange juice

  • 3 Tbsp garlic paste

  • 3 Tbsp ground annatto*

  • 4 tsp McCormick Coriander Seed Ground

  • 4 tsp McCormick Oregano

  • 4 tsp McCormick Sea Salt

  • 1 Tbsp McCormick Cumin Ground

  • 1 Tbsp McCormick Black Pepper Coarse Ground

  • ½ tsp McCormick Cloves Ground

  • Mexican slow roasted pork (Cochinita Pibil)

  • ½ cup (125ml)  lime juice

  • ½ cup (125ml)orange juice

  • 3 Tbsp  McCormick garlic paste

  • 100g  Yucatan Red Recado spice paste 

  • 2.7kg pork shoulder, trimmed of visible fat and cut into 4 equal pieces

  • Fiery red pickled onions

  • 3 medium red onions, thinly sliced

  • ½ cup (125ml) white vinegar

  • ¼ cup (60ml) orange juice

  • 600ml boiling water

  • 2 Tbsp  lime juice

  • 1 tsp McCormick ChilliFlakes Crushed

  • To serve

  • 16 corn tortillas

  • 1 Serrano chilli, finely sliced (optional)

  • 175g Queso de Romero cheese, crumbled (optional)

  • 3 limes, cut into wedges


  • 1.

    For the Yucatan Red Recado, place all ingredients in blender container.  Cover and blend on medium speed until smooth.

  • 2.

    For the Mexican Slow-Roasted Pork, mix lime and orange juice, Garlic and Yucatan Red Recado paste in medium bowl until well blended. Pour over pork in large re-sealable plastic bag. Rub marinade all over pork, cover and refrigerate overnight.

  • 3.

    Remove pork from refrigerator, place in large baking dish and stand for 30 minutes to come to room temperature, meanwhile pre-heat the oven to 170°C, 325°F, Gas Mark 3.

  • 4.

    Bake pork in the oven for 4 hours, or until cooked through and pork is very tender.

  • 5.

    Whilst pork is cooking prepare the pickled onions.  Place onions in medium heatproof bowl, add boiling water to cover, then stand for 15 minutes.  Drain and rinse with cold water, then bring remaining ingredients to simmer in small saucepan on medium-high heat.  Remove from heat and stand for 15 minutes. Pour over onions in medium bowl then cover and refrigerate for 2-3 hours to marinate onions. Drain before serving.

  • 6.

    Shred pork with 2 forks and mix with sauce in baking dish. Serve shredded pork on corn tortillas with the fiery red pickled onions.  Top with the cheese and chilli slices and a squeeze of lime.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 502kj
  • Fat Total 31g
  • Saturated Fat 10g
  • Protein 31g
  • Carbohydrate 22g
  • Sugar 4g
  • Sodium 597mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Cooks Tip:

*Annato gives a fantastic red colour, if you have trouble finding this you can substitute with McCormick Paprika.

Cochinita Pibil is authentically prepared with bitter orange juice. It is found in the Latin foods aisle of the supermarket. Use 250ml bitter orange juice in place of the lime juice and orange juice.

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