Cochinita Pibil Marinade and Pork Butt

  • 3 heads of garlic, divided
  • ½ cinnamon stick
  • 1½ tsp. whole cumin seeds
  • 3 cloves
  • 4 Tbsp. dried oregano
  • 50 grams achiote paste
  • ½ cup bitter orange juice (approximately 2 Seville oranges)
  • Dried guajillo and ancho chiles, to taste
  • Salt, to taste
  • 1 Pork Butt
  • 4 plantain leaves
  • 16 oz. jar pickled red onion


Brands Offered: Farmland, Smithfield Culinary DURoC


Pork Butt

Meal Course:

Dinner, Lunch

Dish Type:



  1. Day before: Heat grill to 200°C, 392°F.
  2. To prepare Cochinita Pibil Marinade: Grill 1 head garlic, turning regularly, until lightly brown and soft, about 10 minutes. Remove from heat and cool.
  3. Place saucepan over medium heat; gently toast cinnamon, cumin and cloves until fragrant. Add oregano and toast for additional 1 to 2 minutes. Remove from heat and cool.
  4. Place into blender with remaining garlic, achiote paste, orange juice and dried chiles. Process into thick paste; season with salt.
  5. To marinate pork: Place pork into sealable freezer bag with paste; seal and mix well until meat is fully coated. Place in refrigerator to marinate for a few hours, preferably overnight.
  6. Next day: preheat grill to 400°F. Wash plantain leaves; layer under grill for about 5 to 10 minutes until lightly grilled and fragrant.
  7. Heat oven to 400°F. Place large ovenproof dish filled with water at bottom. Cook for 2 hours or until internal temperature reaches 190°F.
  8. Remove from heat and let cool. Pull pork and serve atop white corn tortialla and garnish with pickled red onion.