Slow cooker Mexican Cochinita Pibil

Slow cooker Mexican Cochinita Pibil

This traditional Yucatecan dish is cooked at a low temperature for several hours for an incredibly tender and juicy result. Cochinita Pibil gets its beautiful red color and mild peppery flavor from the Achiote spice. Decorated with pickled red onion, this Mexican jewel is sure to please the eye and the belly.

Slow cooker Mexican Cochinita Pibil

This traditional Yucatecan dish is cooked at a low temperature for several hours for an incredibly tender and juicy result. Cochinita Pibil gets its beautiful red color and mild peppery flavor from the Achiote spice. Decorated with pickled red onion, this Mexican jewel is sure to please the eye and the belly.
USMetric
6 servingservings

Ingredients

Pork and marinade
  • 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
Pickled onions
  • 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
Serving
  • ½ cup (¼ oz.) 120 ml (8 g) fresh cilantro chopped
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Instructions

Instructions are for 6 servings. Please modify as needed.

    Marinating

  1. 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.
  2. 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.
  3. Cooking

  4. 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.
  5. 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.
  6. 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.
  7. Add shredded pork back into the slow cooker with the juices and the marinade.
  8. Serving

  9. Serve with pickled onions and chopped coriander on top.

Tip

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).

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5 comments

  1. Carol
    How much achiote paste is required, it's missing from the ingredient list at the moment? What can I substitute for it?
    Reply: #2
  2. Kristin Parker Team Diet Doctor

    How much achiote paste is required, it's missing from the ingredient list at the moment? What can I substitute for it?

    Hi Carol, I am not sure. I have asked the recipe team for assistance.

  3. Kath
    Carol - this link has a recipe for making the paste. Lots of similar recipes available if you Google.

    https://www.eastsidetable.org/tip/achiote-substitute/

  4. claudia3bartsch
    Is there anything I can use instead of achiote paste? I can't buy it here.
    Reply: #5
  5. Kerry Merritt Team Diet Doctor

    Is there anything I can use instead of achiote paste? I can't buy it here.

    Hi, Claudia! I found this recipe that may work for you! https://www.rachaelrayshow.com/recipes/easy-substitute-for-achiote-pa...

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