Conchita Pibil Recipe

Cochinita pibil is a traditional Mayan dish from the Yucatán Peninsula, but it’s also popular in Belize. The dish consists of marinated and slow-roasted pork, typically served with tortillas, pickled onions, and habanero salsa. Here’s a recipe for Belizean cochinita pibil:


  • 3 lbs boneless pork shoulder, cut into chunks
  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup white vinegar
  • 1/4 cup achiote paste
  • 4 garlic cloves, minced
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 2 bay leaves
  • Banana leaves (optional)


  1. In a large bowl, whisk together the orange juice, lime juice, white vinegar, achiote paste, minced garlic, salt, black pepper, cumin, oregano, cinnamon, and allspice.
  2. Add the pork to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours, or overnight.
  3. Preheat the oven to 325°F (160°C).
  4. If you have banana leaves, line a baking dish with them. Otherwise, use a regular baking dish.
  5. Transfer the pork and marinade to the baking dish. Add the bay leaves and stir to combine.
  6. Cover the dish tightly with foil and bake for 2-3 hours, or until the pork is tender and falls apart easily.
  7. Remove the dish from the oven and let it rest for 10-15 minutes.
  8. Use a fork or tongs to shred the pork. Discard any bay leaves.
  9. Serve the cochinita pibil hot with tortillas, pickled onions, and habanero salsa.

Enjoy your delicious Belizean cochinita pibil, a flavorful and aromatic dish that’s perfect for a special occasion or a weekend family dinner.

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