Slow cooker Mexican Cochinita Pibil
Ingredients
- ½ cup 120 ml orange juice
- ¾ cup 180 ml lemon juice
- 1¾ oz. 50 g achiote paste
- 1 tbsp 1 tbsp ground cumin
- 1 tbsp 1 tbsp coriander, ground
- 3 3 garlic clovegarlic cloves
- 1 tbsp 1 tbsp dried oregano
- 2 tbsp 2 tbsp white vinegar 5%
- 1 tsp 1 tsp salt
- 3 lbs 1.4 kg pork shoulder
- 2 (8 oz.) 2 (220 g) red onionred onions
- ¾ cup 180 ml lemon juice
- ¾ cup 180 ml orange juice
- 1 1 habanero pepperhabanero peppers
- ½ cup (¼ oz.) 120 ml (8 g) fresh cilantro chopped
Per serving
Instructions
- To prepare the marinade, add the orange juice, lemon juice, achiote paste, cumin, coriander, garlic, oregano, white vinegar, and a bit of salt to a blender or a food processor. Process until the mixture is homogeneous. Set aside.
- Cut the pork into 1.5" (4 cm) pieces, place them in a container, pour the marinade and toss to fully coat. Cover the container and let it rest in the fridge for at least 6 hours or overnight for maximum flavor.
- Add the meat and the marinade to the slow cooker and rotate with tongs until pork is evenly coated with marinade. Cook on low for 8 hours or high for 4 hours.
- While pork is cooking, cut the red onions into strips and chop the habanero pepper. Put them in a glass container and pour the orange and lemon juice on top. Cover and set aside in the refrigerator until you’re ready to serve.
- Once the pork is finished, remove it from the slow cooker and let rest until it’s cooled down enough to handle. Use two forks to shred the meat.
- Add shredded pork back into the slow cooker with the juices and the marinade.
- Serve with pickled onions and chopped coriander on top.
Marinating
Cooking
Serving
Tips
If you want to prepare "tacos de cochinita pibil", you can have a look at our keto tortillas.
Pickled onions can be stored for up to 5 days in the fridge, and the meat for up to 4 days in the fridge, or 2 months in the freezer.
Special equipment needed
- Blender or food processor
- Slow cooker
Other ways to cook Cochinita Pibil
Once marinated, Cochinita Pibil is traditionally wrapped up in banana leaves, tied with a natural fiber cord, and then cooked for 4 hours in the oven at 325°F (160°C).
Hi Carol, I am not sure. I have asked the recipe team for assistance.
https://www.eastsidetable.org/tip/achiote-substitute/
Hi, Claudia! I found this recipe that may work for you! https://www.rachaelrayshow.com/recipes/easy-substitute-for-achiote-pa...