What is the Yucatecan dish of slow-roasted pork marinated in achiote and citrus?

The Yucatecan dish of slow-roasted pork marinated in achiote and citrus is called cochinita pibil. It is a traditional Yucatec Maya preparation whose distinctive flavor comes from sour citrus, annatto, and slow cooking.

Traditional recipes marinate pork in Seville, or bitter, orange juice with achiote, also called annatto. Achiote gives the meat its vivid reddish-orange color and earthy seasoning. The pork is wrapped in banana leaves and cooked in a píib, an underground earth oven; modern kitchens often use a covered oven or slow cooker instead.

The word cochinita refers to a young pig, so the traditional dish involved roasting a whole suckling pig. Many contemporary versions use pork shoulder or another practical cut. The acidic marinade and long cooking time help tenderize the meat.

Cochinita pibil is commonly served with tortillas, black beans, habanero chiles, and pickled red onions. It is not the same as carnitas, which are usually pork pieces simmered or fried in their own fat, or al pastor, which is marinated meat cooked on a vertical spit.