Make Yucatecan Cochinita Pibil in Your Oven

Make Yucatecan Cochinita Pibil in Your Oven

Cochinita pibil is the Yucatán's most iconic contribution to the culinary canon: achiote-and-citrus-rubbed pork, slow-roasted in an underground pit. You don't need a pib (underground oven) to make it at home: just a comal for charring garlic, toasting spices, and softening banana leaves, plus a Dutch oven and some time. After a few hours, the pork is fall-apart tender and ready to tuck into warm tortillas with pickled red onions. This is the kind of meal prep we can get behind.

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DANELY |

Receta aprobada por mi familia de CDMX! Mariné la carne toda noche y que absolutamente sabroso todo después de tres horas. Muchas gracias por la receta 😋 La haré de nuevo ☺️

MASIENDA |

Hi Ryan! You can definitely skip the banana leaves if you can’t source them. If you’re using a Dutch oven, the moisture should stay in, so your cochinita pibil will still cook through. The flavor will be a little different without the leaves, but it should still be tasty!

RYAN |

Any substitutes for banana leaves if they can’t be sourced? Or how will it cook if I don’t use them?

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