Traditional Cochinita Pibil — Without Digging a Hole!
Who feels like makin' marinade with a @goatboyintl special-DJ-set-sauce?
Grant Lee Crilly takes on Yucatán’s iconic cochinita pibil—a whole suckling pig marinated in recado rojo (think garlic, citrus, and achiote) and slow-cooked until fall-apart tender.
Instead of digging a pit oven (pib), we built a DIY aboveground version using basic gear from the hardware store. ChefSteps-style innovation meets ancient technique!
Recipe Steps
1. Make the recado rojo: achiote, garlic, citrus juice, spices
2. Marinate pork (whole pig or cuts like shoulder) overnight
3. Wrap meat in banana leaves
4. Build your aboveground pib using bricks, charcoal, and a grill grate
5. Slow cook until tender and shred
6. Serve with pickled onions, tortillas, and salsa
Pro Tips
• Use pork shoulder if you don’t have a whole pig
• Marinate for at least 12 hours for deep flavor
• Maintain low heat (250–300°F) for several hours
• Banana leaves trap moisture and add aroma
• Perfect for backyard feasts or epic weekend cooks
Full method and materials list at ChefSteps:
https://www.chefsteps.com/activities/cochinita-pibil-oven