A classic Mexican dish from the Yucatán peninsula consisting of pork (traditionally baby pig) wrapped in banana leaves and slowly roasted. Prior to roasting, the meat is marinated in a mixture of annatto or achiote paste, juice from seville oranges (or similar high-acid citrus) and other seasonings. The term cochinita pibil refers to the pib, a pit lined with stones and hot coals that was traditionally used on the Yucatán for cooking meats.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.