Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Cochinita Pibil Recipe
Cochinita Pibil represents favorite Mexican pork dishes that are always hits with options to tone down heat through spice adjustments for different palates. This adaptable recipe maintains traditional Yucatecan characteristics while allowing heat customization for family dining preferences. The hit designation ensures entertaining success.
This is my favorite Mexican pork dish that is always a hit. Can be toned down with less or no peppers and still tastes awesome. If you can find Seville orange juice, use it in place of the lemon and regular orange juice for authentic Mexican flavor. Quite easy to prepare too! Your whole family will love this famous Mexican dish!
Prep Time:
30 mins
Cook Time:
2 hrs
Total Time:
2 hrs 30 mins
Servings:
6
Yield:
6 servings
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Ingredients
2 pounds pork butt roast with bone
2 tablespoons achiote paste
⅓ cup orange juice
⅔ cup fresh-squeezed lemon juice
2 habanero peppers, seeded and chopped
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground coriander
salt and pepper to taste
½ cup red wine vinegar
2 red onions, sliced into rings
Directions
Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.
Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover.
Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves.
While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.
Nutrition Facts (per serving)
| 222 | Calories |
| 12g | Fat |
| 10g | Carbs |
| 19g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 222 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 4g | 21% |
| Cholesterol 60mg | 20% |
| Sodium 58mg | 3% |
| Total Carbohydrate 10g | 4% |
| Dietary Fiber 1g | 5% |
| Total Sugars 4g | |
| Protein 19g | 38% |
| Vitamin C 24mg | 26% |
| Calcium 36mg | 3% |
| Iron 1mg | 7% |
| Potassium 2127mg | 45% |
* 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.
