How To Make Mayan Pulled Pork In A Pit Oven (Cochinita Pibil)

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are lower in fat, while pork loin is often less expensive.

achiote paste

🥗Healthier: smoked paprika + cumin

💰Cheaper: red chili powder

Smoked paprika and cumin can mimic the flavor profile of achiote.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides similar creaminess with fewer calories.

banana leaves

🥗Healthier: parchment paper

💰Cheaper: foil

Parchment paper can be used for wrapping, while foil is more accessible.

Crush achiote seeds in sour orange juice to create a marinade.

Grind in cinnamon, garlic, fried oregano, and cloves into the marinade.

Slather the marinade all over the two pork shoulders.

Prepare a pit oven by placing hot coals in a hole in the ground.

Place the marinated pork on a bed of hot coals to slow cook for 4 to 6 hours.

Cover the pork with banana branches to trap steam and prevent dirt from getting in.

Seal the pit with dirt to ensure no holes are left open.

Roast habanero peppers to serve with the tacos.

After 3 hours, check the pork to see if it is tender and cooked through.

Remove the pork from the pit and observe the tenderness and juices.

Serve the pork on handmade tortillas, soaking the tortillas in the juices.

Cooking Techniques

Equipment Needed

Spice Level: