Cochinita Pibil

Cochinita pibil descends from Mayan pit-cooking traditions, with 'pibil' referring to the underground oven originally used to cook it.

Yucatán's slow-roasted pork, marinated in tangy achiote and sour orange, traditionally wrapped in banana leaves and cooked until melt-in-the-mouth tender.

Ingredients

Method

Wrapping tightly in banana leaves keeps the pork moist and infuses it with a subtle grassy aroma during the long roast.