Cochinita Pibil (Dutch Oven Method)
20 minutes
PREP TIME
4 hours 30 minutes
COOK TIME
6
SERVINGS
Cochinita Pibil (Dutch Oven Method)
Smokey Rebel
6
20 minutes
4 hours 30 minutes
Mexican
BBQ / Smoking
Cochinita Pibil is a traditional slow-cooked pork dish from Mexico’s Yucatán Peninsula, known for its citrus marinade and incredibly tender pulled pork texture.
This BBQ version uses Smokey Rebel Al Pastor seasoning to recreate the classic achiote-style flavour profile with warm spices, citrus brightness and subtle sweetness.
Cooking the pork in a Dutch oven on the smoker allows it to slowly braise in its own citrus marinade while absorbing light wood smoke. The result is juicy pulled pork that’s perfect for tacos, burritos or rice bowls.
Instead of building a complex marinade from scratch, Al Pastor seasoning provides a balanced base that works beautifully with orange, lemon and vinegar.
Serve with pickled onions, habanero salsa and warm tortillas for a proper Yucatán-style taco experience.
Ingredients
Pork
- 1.8–2kg pork shoulder
- 3 tbsp Smokey Rebel Al Pastor seasoning
Marinade
- Juice of 1 lemon
- Juice of 1 orange
- 2 tbsp cider vinegar
Cooking
- Banana leaves (optional)
- OR baking paper and foil
Yucatán Pickled Onions
- 1 red onion, thinly sliced
- Juice of 1 lime
- Pinch salt
Habanero Salsa
- 2 habaneros
- Juice of 1 lime
- 1 tbsp vinegar
- Pinch of Holy Jalapeno
To Serve
- Small tortillas
- Fresh coriander
- Lime wedges
Directions
Season the Pork
- Rub the pork shoulder heavily with Smokey Rebel Al Pastor seasoning.
Add lemon juice, orange juice and cider vinegar. Work the marinade into the meat.
Cover and refrigerate overnight if possible.
Prepare the Dutch Oven
Line a Dutch oven with banana leaves.
If banana leaves aren’t available, baking paper and foil work well to create a sealed braising environment.
Place the pork inside and pour over the remaining marinade.
Smoke the Pork
- Preheat your smoker to 140–150°C.
- Use apple or oak wood for a light smoke profile.
- Place the Dutch oven on the smoker and cook for 4–5 hours until the pork becomes pull-apart tender.
Check Internal Temperature
- The pork should reach an internal temperature of 92–95°C.
Once done, shred the pork directly in the cooking juices. Do not drain the liquid.
Make the Pickled Onions
Add sliced red onion to a bowl with lime juice and salt.
- Massage gently and leave for 30 minutes until lightly pickled.
Make the Habanero Salsa
Blend habaneros, lime juice, vinegar and salt until smooth.
Adjust seasoning to taste.
Serve
Serve the pulled pork in warm tortillas topped with pickled onions, fresh coriander and habanero salsa.
