Heart-Healthy Cochinita Pibil

Indulge in the bold, citrusy flavors of the Yucatán with this Heart-Healthy Cochinita Pibil, a lighter twist on the traditional Mexican classic. This recipe uses lean pork tenderloin as a wholesome alternative while retaining the signature tangy, savory marinade made with fresh orange and lime juice, achiote paste, and warm spices. Gently wrapped in aromatic banana leaves, the pork is slow-roasted to tender perfection, ensuring melt-in-your-mouth bites. Served on soft corn tortillas and topped with zesty pickled red onions and fresh cilantro, this dish delivers authentic flavor with a health-conscious touch. Perfect for family dinners or meal prep, this easy-to-make Cochinita Pibil will become your go-to for nutritious, vibrant Latin cuisine.

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 1.5 pounds pork tenderloin
• 1.5 cups orange juice
• 0.5 cups lime juice
• 2 tablespoons achiote paste
• 4 cloves garlic
• 2 tablespoons white vinegar
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 0.5 teaspoon black pepper
• 1 package banana leaves
• 1 medium red onion, thinly sliced
• 0.25 cup fresh cilantro leaves
• 12 pieces corn tortillas
• 0 salt (optional)

Directions

Step 1

Cut the pork tenderloin into 3-inch chunks and place them in a large bowl.

Step 2

In a blender, combine orange juice, lime juice, achiote paste, garlic cloves, white vinegar, oregano, cumin, and black pepper. Blend until smooth to create the marinade.

Step 3

Pour the marinade over the pork chunks, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, preferably overnight, to let the flavors develop.

Step 4

Preheat your oven to 300°F (150°C).

Step 5

Rinse the banana leaves and pat them dry. Line a baking dish with the banana leaves, allowing enough overhang to fold over the pork.

Step 6

Remove the marinated pork from the refrigerator and place the pork and marinade onto the banana leaves in the baking dish.

Step 7

Fold the banana leaves over the pork to cover it completely and cover the dish tightly with aluminum foil to trap moisture.

Step 8

Place the baking dish in the preheated oven and cook for 3 hours or until the pork is tender and easy to shred.

Step 9

While the pork is cooking, prepare the pickled red onions. In a small bowl, combine thinly sliced red onion with a pinch of salt (optional) and a squeeze of lime juice. Let sit until serving.

Step 10

Once the pork is done, remove from the oven and let it rest for a few minutes. Unwrap the pork and use two forks to shred the meat.

Step 11

Serve the Cochinita Pibil on warmed corn tortillas, topped with pickled red onions and fresh cilantro leaves.

Nutrition Facts

Serving size	2119 grams (2119.0g)

Amount per serving	% Daily Value*
Calories	2543

Total Fat 43.40g	56%
Saturated Fat 10.40g	52%
Polyunsaturated Fat 3.50g
Cholesterol 463mg	154%
Sodium 2841mg	124%
Total Carbohydrate 330.40g	120%
Dietary Fiber 43.70g	156%
Total Sugars 42.00g
Protein 209.70g	419%

Vitamin D 54IU	272%
Calcium 517mg	40%
Iron 18mg	102%
Potassium 5293mg	113%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.3%

Protein: 32.9%

Carbs: 51.8%