Cochinita Pibil

Cochinita pibil is pork marinated in achiote paste and sour orange, wrapped in banana leaf and slow-roasted until it shreds apart on its own. It comes from the Yucatán, and the name refers to the pib, the underground pit oven the pork traditionally cooked in, wrapped and buried over hot stones and embers — a slow method that's given way in most kitchens today to an oven, though the banana-leaf wrapping and the achiote marinade stayed exactly the same.

What it really is

Pork shoulder marinates in a paste of ground achiote seeds mixed with sour orange juice, garlic and spices — the achiote is what turns both the marinade and the finished meat a deep, unmistakable red-orange, not any added colouring. Wrapped tightly in banana leaf, which keeps the meat moist and lends a faint grassy aroma as it steams inside its own wrapper, the pork roasts low and slow for hours until it's tender enough to fall apart into shreds with barely any pressure, no knife required.

The banana leaf isn't just packaging — it changes how the meat cooks. Wrapped tight, the pork essentially steams in its own juices inside the leaf while the outside of the parcel roasts, and that combination of moist interior and slow exterior heat is what gets the meat properly falling-apart tender without drying out.

How it's served

• Shredded, piled onto warm corn tortillas as tacos.
• With pickled red onion and a squeeze of lime on top.
• As a main course, often for a weekend or celebration meal given the long cooking time.

How to write it on the menu

• No major allergens are inherent to the base recipe.
• Say that it's slow-roasted and shredded, not sliced, since the tender, falling-apart texture is part of what defines it.
• Note if it's served as tacos or as a plated main, since portioning differs.

The ingredients, allergens and dietary notes listed here describe a typical recipe. They are not a binding declaration for any particular restaurant: recipes, portion sizes and the products used can differ.