Cochinita Pibil Tacos


PREP TIME 30 minutes

COOK TIME 4.5 hours

TOTAL TIME 5 hours

Nutrition Facts


Serving Size: 276g
Servings: 8

Calories: 450

Amount per Serving*% Daily Value
Total Fat24g31%
Saturated Fat7g35%
Trans Fat0g
Dietary Fiber4g14%
Total Sugar5g
Vitamin A 6%
Vitamin C 10%
Vitamin D 1mcg 6%
Calcium 104mg 8%
Iron 2mg 10%
Potassium 638mg 15%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Bring the Yucatan to your home using ZENB Roasted Tomato Gourmet Pasta Sauce, pork and a spicy salsa verde. These tacos are a good source of protein, and can feed a crowd!  


  • 2 pounds boneless pork shoulder, trimmed, cut into 2 pieces
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 carton (15.5 ounces) ZENB Roasted Tomato Sauce, divided
  • 2 limes, juiced
  • 1 large orange, juiced
  • 1 small onion, coarsely chopped
  • 4 cloves garlic
  • 1 tablespoon achiote paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 3 banana leaves, thawed, rinsed
salsa verde
  • 3 limes, juiced
  • 1 ripe avocado
  • 1 small shallot, coarsely chopped
  • 1 small clove garlic
  • ½ to 1 serrano chile pepper, seeded, coarsely chopped
  • ½ cup loosely packed cilantro leaves
  • ¼ cup mint leaves
  • ½ teaspoon kosher salt
  • 1/4 cup water
  • 16 corn tortillas, warmed
  • 1/2 cup crumbled queso fresco
  • 2 limes, cut into wedges
  • fresh cilantro sprig



For the pork: Season pork evenly with salt and pepper. Blend all marinade ingredients until smooth. Place pork and marinade in large sealable plastic bag; remove air to seal. Massage bag to ensure all surfaces are well coated. Refrigerate at least 1 hour and up to overnight.


Preheat oven to 300°F. Line Dutch oven with banana leaves, leaving a 6-inch over hang on all sides. Add pork and marinade to pot. Fold leaves over top of pork; cover tightly with lid. Bake 4 hours or until pork is fork tender.


Let pork cool slightly. Coarsely shred with two forks. Combine pork with liquid in the pot; keep warm.


For the salsa verde: Add all ingredients to blender jar. Blend until smooth.


Serve pork as a taco bar with tortillas, cheese, lime wedges, fresh cilantro sprigs and salsa verde.

Tasty Tips

Conchinita Pibil is a classic Mexican dish from the Yucatan region. Whole pigs are typically rubbed in an achiote seasoning paste and roasted in a hole in the ground lined with hot stones and banana leaves.

Achiote paste, or annatto seed paste, is a seasoned Mexican condiment sold in small blocks usually incorporated as part of a marinade for proteins. It is available in Hispanic grocery stores and online.

Banana leaves are available in the freezer section of Hispanic and Asian grocery stores. Thaw and gently rinse each leave before using.

Serve the tacos with pickled onions for an easy garnish.
Pickled Onions:
Combine 1 cup each white vinegar and water, 1 tablespoon each sugar and kosher salt and 1/2 teaspoon each of dried oregano and pepper corns in small saucepan. Bring mixture to a boil; cool slightly. Pour mixture into a large heat-proof bowl. Add one large sliced red onion to the brine. Let the mixture cool to room temperature. Store tightly covered in the refrigerator for up to 1 week.

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