Overview

Yucatán’s cochinita pibil adapted for an offset smoker: pork shoulder marinated in achiote and sour orange, wrapped in banana leaves, and cooked until buttery and shreddable. Classic pib flavor with clean post‑oak smoke and backyard practicality.

Ingredients

• Pork shoulder (Boston butt), bone-in, 6–8 lb (2.7–3.6 kg)
• Banana leaves, 2–3 large sheets (about 24×24 in / 60×60 cm total)
• Achiote paste (recado rojo), 100 g (one brick)
• Sour orange juice, 1 cup (240 ml) (sub: 180 ml fresh orange juice + 60 ml fresh lime juice)
• White vinegar, 2 tbsp (30 ml)
• Garlic, 8–10 cloves (30–40 g)
• Fine sea salt, 18 g (about 1 tbsp; measure by weight for consistency)
• Ground allspice, 1 tsp (2 g)
• Mexican oregano, 1 tsp (1 g), crumbled
• Freshly ground black pepper, 1 tsp (2 g)
• Lard or neutral oil, 2 tbsp (28 g)
• Optional for serving: pickled red onions with habanero, warm corn tortillas, lime wedges

Equipment

• Offset smoker with reliable thermometers
• Charcoal for the fire bed and seasoned wood splits
• Large foil roasting pan (approx. 13×9 in / 33×23 cm) or enameled Dutch oven
• Heavy-duty aluminum foil
• Banana leaves (fresh or thawed)
• Blender for marinade
• Instant-read thermometer and a leave-in probe
• Knife, cutting board, kitchen shears
• Heat-resistant gloves and nitrile gloves
• Chimney starter and fire tools
• Cooler or insulated carrier for resting

Wood

Post oak, optionally blended 75/25 with citrus wood (orange or grapefruit) or pecan

Time & Temp

Time & Temp
Smoke temp: 275 °F (135 °C)
Target internal: 203 °F (95 °C)
Approx duration: 7 hours

Overview and Assumptions

Traditional cochinita pibil is roasted underground (pib) in banana leaves with achiote and sour orange. Here we map that method to a Texas-style offset at 275°F/135°C, using post oak for clean, steady heat and a light citrus accent if you have it. The approach builds smoke early, then traps moisture by wrapping in banana leaves to braise the shoulder until it shreds. Expect a pulled-pork texture with bright, earthy recado rojo flavors and a gentle smoke print—assertive enough to taste, not enough to fight the marinade.

Cut Selection and Sourcing

Use pork shoulder (Boston butt), bone-in if possible, 6–8 lb (2.7–3.6 kg). Shoulder’s collagen and fat handle smoke and long cook times, and the shoulder blade is an excellent doneness indicator—when it wiggles free, you’re there. Look for fresh, flexible banana leaves at Latin or Asian markets; frozen leaves work well once thawed. Get achiote paste (recado rojo) in 100 g bricks; it provides annatto color and that unmistakable earthy note. If you can find Seville (sour) oranges, use them; otherwise mix orange and lime to mimic their acidity and bitterness.

Marinade (Recado Rojo) and Prep

Blend achiote paste with sour orange, garlic, salt, spices, and a touch of lard or neutral oil until smooth. Reserve 1 cup/240 ml of this clean marinade for finishing before you touch raw pork. Score the fat cap lightly and coat the shoulder thoroughly with the remaining marinade, working it into seams without removing the fat. Marinate 8–24 hours in a non-reactive container in the refrigerator at or below 40°F/4°C. Rinse banana leaves, then pass them briefly over a burner or hot grate to wilt and make them pliable; this prevents cracks and helps seal moisture later.

Fire Management on an Offset

Run your offset at a steady 275°F/135°C with a small, clean-burning fire. Start with a charcoal bed, then feed post oak splits for thin blue smoke. If you have citrus wood (orange or grapefruit), add a small split now and then for a light top note; pecan is a fine alternative. Avoid white, billowy smoke—the achiote’s mild bitterness can amplify harsh smoke. Stabilize the cooker for 45–60 minutes before the meat goes on so the first two hours lay down clean smoke and color.

Banana Leaf Wrap and Cook Timeline

Place the shoulder on the grate fat-side up and smoke unwrapped for 2–3 hours, until the surface is tacky and the internal temperature reaches about 140–150°F (60–66°C). Meanwhile, line a deep foil pan (roughly 13×9 in / 33×23 cm) with overlapping banana leaves, leaving enough overhang to fold over the top. Move the shoulder into the pan, pour the used marinade from the bag over it, and fold the leaves snugly. Cover the pan tightly with heavy foil to seal. Return to the pit and continue cooking at 275°F/135°C until the meat is probe-tender, typically 200–205°F (93–96°C) in the thickest parts. Start checking at 190°F/88°C; a skewer or probe should slide in with little resistance, and the shoulder blade should wiggle freely. Total cook time for a 6–8 lb shoulder is usually 6–8 hours, depending on thickness and pit behavior.

Rest, Pull, and Finish

Move the sealed pan to a cooler or warm oven and rest 45–90 minutes so juices redistribute and collagen relaxes. Uncover carefully—hot steam—then lift out the shoulder and remove the bone. Shred by hand with gloved fingers or forks, discarding large pockets of fat. Skim excess fat from the pan juices. Whisk in some of the reserved clean marinade (not the raw-contaminated portion) to brighten the sauce, then fold juices back into the pork until it’s juicy but not soupy. Taste and adjust salt and acidity with a splash more sour orange or lime.

Serving Suggestions

Serve cochinita pibil with warm corn tortillas, pickled red onions with habanero (escabeche), and lime. Black beans and simple cucumber or radish salads keep it grounded. The meat is richly seasoned; don’t bury it in toppings—let the achiote and citrus lead. For platters, keep the pulled pork in its warm juices and set out tortillas and onions on the side.

Food Safety, Holding, and Storage

Marinate pork under refrigeration only, and keep raw pork and marinade away from ready-to-eat items. Never reuse marinade that has contacted raw pork unless you boil it hard for at least 3 minutes. The sealed pan will reach pasteurizing temperatures in the pit, but continue cooking to tenderness (well above the 145°F/63°C minimum). Hold cooked pork above 140°F/60°C for up to 4 hours; refrigerate leftovers within 2 hours. Store 3–4 days in the fridge or up to 3 months frozen. Reheat rapidly to 165°F/74°C, adding a splash of the reserved clean marinade or citrus to refresh.

Variations and Troubleshooting

If you can’t find banana leaves, wrap tightly in parchment and then foil; you’ll lose some aroma but keep moisture. Smaller roasts (3–4 lb / 1.4–1.8 kg) cook faster—expect 3.5–5.5 hours total—begin probing earlier. If the pit runs hot and leaves scorch, double up the leaf layer and keep foil snug; avoid exceeding 300°F/149°C. If the pork tastes flat, it likely needs acidity and salt—finish with reserved marinade and a pinch of salt. If it’s too smoky, you probably burned big splits dirty early; keep a small, clean fire and let the banana leaf phase do the heavy lifting after the initial smoke window.

Notes

• Reserve 1 cup/240 ml of clean marinade before touching raw pork; use it later to brighten the finished meat.
• Wilt banana leaves briefly over a burner or hot grate to prevent cracking and to improve sealing.
• Start probing for tenderness around 190°F/88°C; finish when a probe slides in like warm butter and the shoulder blade wiggles free.
• Keep the fire small and clean—thin blue smoke for the first 2–3 hours, then let the banana-leaf wrap braise the pork to the finish.
• Do not reuse raw marinade unless boiled hard for at least 3 minutes; discard any leftover that touched raw pork.
• Refrigerate leftovers within 2 hours; reheat to 165°F/74°C and refresh with a splash of reserved marinade or citrus.