Vegan Cochinita Pibil | Cooking With Jade

Vegan Cochinita Pibil

< 1 minute
Vegan Cochinita Pibil


Prep Time 15 minutes
Cook Time 4 hours
Cuisine Mexican
Servings 8



  • 1 large onion chopped
  • 1/2 cup orange juice
  • 1/2 cup lime juice
  • 1/4 cup apple cider vinegar
  • 1/4 cup vegetable oil
  • 2 tablespoons annatto paste
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 4 cloves garlic minced
  • 3-4 pounds young jackfruit in water drained and rinsed
  • Corn tortillas for serving


  • In a blender or food processor, combine the chopped onion, orange juice, lime juice, apple cider vinegar, vegetable oil, annatto paste, dried oregano, ground cumin, ground cinnamon, ground allspice, salt, and minced garlic. Blend until smooth.
  • Cut the young jackfruit into pieces that resemble shredded pork.
  • In a large bowl, combine the jackfruit and the marinade. Mix well to coat the jackfruit.
  • Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
  • Preheat the oven to 325°F (160°C).
  • Transfer the marinated jackfruit to a Dutch oven or baking dish with a lid. Cover the dish tightly with aluminum foil.
  • Bake for 3-4 hours, until the jackfruit is tender and has absorbed most of the liquid.
  • Remove the dish from the oven and use a fork or potato masher to shred the jackfruit.
  • Serve the vegan Cochinita Pibil with corn tortillas and your favorite toppings, such as chopped cilantro, diced onion, avocado, and lime wedges.


Calories: 289 | Total Fat: 13g | Total Carbohydrates: 35g | Dietary Fiber: 8g | Protein: 6g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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