Cochinita means baby pig, so true cochinita pibil involves roasting a whole
suckling pig. Alternatively,
pork shoulder (butt roast) or pork loin are used in many recipes. The high acid content of the marinade and the slow cooking time
tenderize the meat, allowing otherwise tough pieces of meat to be used. The Yucatecan recipes always employ the juice of Seville or
bitter oranges for marinating. In areas where bitter oranges are not common, the juice of sweet oranges combined with
lemons,
limes, or
vinegar is employed to approximate the effect of the bitter orange on the meat. Another important ingredient in all Pibil recipes is achiote (
annatto), which gives the dish its characteristic color and adds flavour. It is usually eaten with side dishes such as yellow corn tortillas, red pickled onions, refried black beans, and habanero chilies. Traditionally, cochinita pibil is buried in a pit with a fire at the bottom to roast it. ==In popular culture==