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September 16, 2025
Cochinita Pibil (Mexican Pulled Pork in Annatto Sauce) Recipe
Cochinita Pibil (Mexican Pulled Pork in Annatto Sauce) comes straight from Mexico using pork shoulder cooked in spicy red annatto sauce then shredded. This authentic recipe showcases traditional Yucatecan cooking techniques while utilizing distinctive annatto spice for unique flavor development. The straight-from-Mexico origin ensures cultural authenticity and traditional preparation.
This cochinita pibil recipe is straight from Mexico. Pork shoulder is cooked in a spicy red annatto sauce, then shredded or pulled and served with habanero sauce.
Prep Time:
20 mins
Cook Time:
1 hr 20 mins
Additional Time:
5 mins
Total Time:
1 hr 45 mins
Servings:
12
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Ingredients
Pork Marinade:
2 cups orange juice
1 white onion, chopped
½ cup lemon juice
3 ounces achiote paste
¼ cup white vinegar
2 tablespoons salt
2 cloves garlic
1 tablespoon ground black pepper
1 tablespoon dried Mexican oregano
5 pounds pork shoulder roast
salt and freshly ground black pepper to taste
1 tablespoon lard
2 cups water
Habanero Sauce:
3 habanero chiles, seeded and sliced
1 red onion, chopped
1 cup water, lukewarm
¼ cup lemon juice
¼ cup white vinegar
sea salt and ground black pepper to taste
dried oregano to taste
Directions
Place orange juice, white onion, ½ cup lemon juice, achiote paste, ¼ cup white vinegar, 2 tablespoons salt, garlic, 1 tablespoon black pepper, and 1 tablespoon Mexican oregano in a blender; blend until marinade is smooth.
Rub pork with salt and black pepper; place in a pressure cooker. Add lard; pour marinade over pork. Add 2 cups water. Close cooker securely and place pressure regulator over vent according to manufacturer’s instructions. Heat over high heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Reduce heat to medium-low or low until regulator is gently rocking. Cook from the start of the whistling sound for 45 minutes. Let pressure release naturally according to manufacturer’s instructions, 5 to 10 minutes. Unlock lid and transfer pork to a large platter; reserve cooking juices in pressure cooker.
Prepare habanero sauce while pork is cooking. Combine red onion and habanero chiles in a gravy boat. Add 1 cup warm water, ¼ cup lemon juice, and ¼ cup white vinegar. Season with sea salt, black pepper, and dried oregano; stir until well combined.
Shred pork with 2 forks; return to the pressure cooker. Bring to a boil over medium-high heat; cook uncovered until cooking juices have reduced, about 30 minutes. Serve with habanero sauce.
Cook’s Notes:
For even more intense flavor, if you have the time, cover pork with annatto marinade and marinate in the refrigerator for about 8 hours to overnight.
Be careful when handling the habanero chiles as they are very spicy. You might want to wear gloves.
Watch the recipe video in Spanish on my blog: Gaby Cervello
Editor’s Note:
Achiote paste can be found in most Mexican markets.
Nutrition Facts (per serving)
| 422 | Calories |
| 26g | Fat |
| 8g | Carbs |
| 38g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 422 | |
| % Daily Value * | |
| Total Fat 26g | 33% |
| Saturated Fat 9g | 45% |
| Cholesterol 122mg | 41% |
| Sodium 1334mg | 58% |
| Total Carbohydrate 8g | 3% |
| Dietary Fiber 1g | 3% |
| Total Sugars 5g | |
| Protein 38g | 75% |
| Vitamin C 32mg | 35% |
| Calcium 56mg | 4% |
| Iron 2mg | 11% |
| Potassium 811mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
