Cochinita Pibil as Seen on Live From The Food Channel Culinary Center

Cochinita Pibil as Seen on Live From The Food Channel Culinary Center

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Chef James Clary demonstrated this recipe for us during an episode of Live from The Food Channel Culinary Center on Periscope. You should have seen the reactions . . . and not a drop was left! You can catch additional episodes by downloading the app through your Twitter account and following every time we go live! You won’t want to miss what Chef James has to say about this recipe:

I LOVE authentic Mexican with lots of citrus in summer. Some people from Oaxaca taught me to make a very traditional (dates back to the Aztecs) dish called Cochinita Pibil. It is pork shoulder, rubbed with Achiote paste (crushed seeds from the Annetto tree), slow simmered (8 hours) in fresh lime, lemon,  and orange juice with cilantro and garlic. You shred the meat and keep it in this crazy good sauce that’s left in pot, then offer it with homemade flour tortillas, and diced tomatoes, onions, roasted chiles. It’s one of the best dishes I make. It’s different, cool (historically the Aztecs served it in banana leaves), and crazy good. Serving suggestions include adding refried Black Beans, a side of Cinnamon Rice, and Margaritas with Fresh Berries.

We also created a recipe for and Italina Affogato while taping that episode, so check it out, too!


The correct pronunciation for Cochinita Pibil is: Koh-chee-kneetah Pee-beel. Go ahead, practice it and they'll think you are a truly global chef!


  • 2 lbs pork shoulder cut into "2 cubes
  • 2 tablespoons Achiote
  • 1/4 cup olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 cup thinly sliced yellow onion
  • 1 tablespoon minced garlic
  • 1/2 cup chopped cilantro
  • 1 lemon
  • 1 lime
  • 1 orange


  • 1 Place pork cubes in an casserole dish or crockpot.
  • 2 Mix olive oil and Achiote in a small bowl until you have a thick paste.
  • 3 Pour Achiote mixture over pork, then add salt, pepper, onion, garlic and cilantro evenly over pork.
  • 4 Cover and allow pork to marinate for at least two hours and up to 24 hours.
  • 5 Zest the lemon, lime, and orange and sprinkle over pork evenly.
  • 6 Juice the fruit and add juice to pan.
  • 7 If using a casserole dish, cover loosely with parchment paper and then tightly wrap with foil.
  • 8 Bake at 250 degrees for five hours or until pork easily shreds with a fork.
  • 9 If using a crockpot, cover and cook medium heat for five hours or until meat easily shreds with a fork.
  • 10 Remove meat from pan and shred with a fork.
  • 11 Strain fat from sauce remaining in pan and reserve sauce.
  • 12 Serve meat and reserves sauce with tortillas to make tacos and your favorite taco condiments.
  • 13 NOTE: we suggest cabbage, tomato, black beans, cheese, cilantro and salsa but anything goes!


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