Cochinita Pibil refers to a traditional slow-roasted pork dish from the Yucatan region of Mexico. Cochinita is the Mexican term for "baby or suckling pig", hence the name of this dish - Cochinita Pibil which is actually roasting a whole suckling pig. To prepare this dish in the traditional way, the meat is marinated into strong acidic citrus juice, annatto seeds are used to give the dish ist color, meat is wrapped in banana leaves, then roasted. The citrus juice which is used to marinate the meat, the Yucatan way is from the juice of Seville or bitter oranges and in areas where bitter oranges are not common, juice of sweet oranges combined with lemons, limes, or vinegar are employed to duplicate the effect of the bitter orange on the meat. The high acid content of the marinade and the slow cooking time tenderizes the meat, allowing otherwise tough pieces of meat to be used. Baby/suckling pig can be substituted by pork shoulder or pork loin which is already used in many recipes of Cochinita Pibil. Cochinita Pibil is also called Puerco Pibil.