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Easy Cochinita Pibil Recipe

Break out the smoker for this Easy Cochinita Pibil Recipe! A little bit sweet and a little bit earthy, pair this pulled pork with pickled red onions and salsa verde for the most flavorful tacos around!
Course Dinner, Main, Main Course
Cuisine Hispanic, Mexican
Prep Time 10 minutes
Cook Time 8 hours
Marinating Time 4 hours
Total Time 12 hours 10 minutes
Servings 10
Calories 370kcal



  • Grind annatto seeds, then combine in a blender with the coriander, oregano, cumin, black pepper, salt, cloves, garlic, orange juice, and lime juice. Pulse until a thick paste forms. Score the top of the pork butt with a sharp knife, then coat the pork with the achiote paste mixture and place, covered, in the fridge for a minimum of 4 hours to marinate.
  • Preheat Cuisinart Twin Oaks Pellet & Gas Grill to 200 degrees on the pellet side. Once hot, place the marinated pork butt in the center of the grill, insert a meat probe into the center of the thickest portion, then close the lid and let smoke until the probe reads a temperature of 165 degrees.
  • Turn the smoker up to 250 degrees and allow the pork to continue cooking, without lifting the cover, until the probe reads 215 degrees. Remove from the smoker and let sit for 30-60 minutes uncovered before shredding. Serve with tortillas, salsa verde, and pickled red onions, or your favorite taco fixings and enjoy!


*temperature is more important than time with smoker recipes, so be sure to use temperature probes to monitor the meat as it cooks
*pre-made achiote paste is an acceptable substitute for the seasonings listed, just whiz it up with the juices before marinating the meat


Calories: 370kcal | Carbohydrates: 3g | Protein: 51g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 163mg | Sodium: 411mg | Potassium: 964mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 4mg