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Recipe of Baked Cochinita Pibil

Baked Cochinita Pibil

30 mins
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This recipe is a delicious dish of cochinita pibil in the oven so you can prepare it as a Mexican breakfast or even for lunchtime and vary your usual dishes. Your family will love it.


6 portions
  • 1 kilo pork tenderloin, With bone
  • 2 tablespoons annatto
  • 1/3 cups orange juice
  • 2/3 cups lemon juice, cool
  • 2 habanero peppers, chopped and seedless
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon chilli powder
  • 1 teaspoon coriander seed, milled
  • to taste salt
  • to taste black pepper
  • 1/2 cups red wine vinegar
  • 2 red onions, slices


Chop the pork with a fork.
Spread all the meat with achiote and reserve.
In a large bowl mix the orange juice, lemon juice and habanero peppers.
Add the cumin, paprika, chili powder, cilantro, salt and pepper.
Put the meat in the mixture, cover and refrigerate overnight. Flip 2 or 3 times.
Preheat the oven to 165ºC. Wrap the pork with aluminum foil or banana leaves (soaked in water for at least 30 minutes).
Put the pork in a pan suitable for the oven and lid.
Bake for about 2 hours until the meat comes off the bone.
The slower its cooking, the more flavorful it will be.
You can also bake it at 95ºC for 4 or 5 hours, or in a slow cooker (without the banana leaves or aluminum foil).
While the pork is cooking, prepare the sauce. Boil the red wine vinegar in a small saucepan.
Add the onions, reduce the heat to medium-low and cook until the onions have softened.
Pour the sauce over the pork and serve with white rice and tortillas.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (1)
Marisela Demaffiodo
31/08/2019 03:19:42
Gracias por compartir.

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