Cochinita Pibil – Mexican Smoked Pork

Name: Cochinita Pibil – Mexikanisch geräuchert
Total time: 8 h
Ingredients: 45 g Achiotepaste; 60 ml Orangensaft, frisch; 30 ml Limettensaft, frisch; 12 g Knoblauch, gerieben; 5 g Mexikanischer Oregano, getrocknet; 4 g Kreuzkümmel, gemahlen; 18 g Salz

MarinadePorkHot SmokingMedium8-12 hrs93-96 °C120-135 °CMesquite + Cherry

Cochinita Pibil is a traditional Yucatecan dish where pork is marinated in achiote paste and citrus and traditionally cooked in banana leaves in an earth pit. In this version, the pork shoulder is hot-smoked after marinating, adding a smoky depth combined with earthy achiote flavors. The vibrant red color and intense aroma make this recipe unmistakable.

Ingredients(for 1 kg)

Achiote paste45 g

Fresh orange juice60 ml

Fresh lime juice30 ml

Garlic, grated12 g

Dried Mexican oregano5 g

Ground cumin4 g

Salt18 g

Instructions

Marinade & Marinating

12-24 hours

Process achiote paste with orange and lime juice, garlic, oregano, cumin, and salt into a smooth paste. Rub pork shoulder thoroughly, wrap in banana leaves (optional), cover, and refrigerate.

Smoking wrapped

3-4 hours

Set smoker to 120-135 °C, add mesquite and cherry wood. Place pork shoulder wrapped in banana leaves (or butcher paper) on the grate. This retains moisture and allows flavor to penetrate deeply.

Open smoking & Finishing

4-6 hours

After 3-4 hours remove banana leaves/butcher paper. Continue smoking until core temperature reaches 93-96 °C. Remove from smoker, rest 30 minutes, then pull into fibers with two forks (pulled pork style).

Pro Tip

Use bitter orange juice (Naranja agria) instead of regular orange for authentic Yucatecan acidity – alternatively mix equal parts orange juice and lime juice.

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