Slow Cooker Cochinita Pibil
A classic Yucatecan slow-cooked pork dish, marinated in achiote and citrus, resulting in incredibly tender and flavorful meat, perfect for tacos.
Ingredients
- 500 g pork shoulder boneless
- 70 g achiote paste
- 0.5 cup bitter orange juice or a mix of 1/4 cup regular orange juice and 1/4 cup lime juice
- 0.25 cup white vinegar
- 4 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano preferably Mexican oregano
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 2 banana leaves optional
- 0.25 cup water or chicken broth
Instructions
- In a large bowl, combine the achiote paste, bitter orange juice, white vinegar, minced garlic, ground cumin, dried oregano, black pepper, and salt. Whisk until the achiote paste is fully dissolved and the marinade is smooth.
- Add the pork shoulder chunks to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- If using, line the bottom and sides of your slow cooker with the banana leaves. This adds an authentic aroma and helps keep the pork moist. You can overlap them if necessary. (If not using, proceed without this step).
- Transfer the marinated pork and all the marinade liquid into the slow cooker. Add the water or chicken broth around the pork.
- Cover the slow cooker and cook on the LOW setting for 6-8 hours, or until the pork is incredibly tender and easily shreds with a fork. Alternatively, cook on HIGH for 3-4 hours.
- Once cooked, carefully remove the pork from the slow cooker and place it in a large bowl. Using two forks, shred the pork into bite-sized pieces. Skim any excess fat from the cooking liquid, then return the shredded pork to the slow cooker to absorb the delicious juices.
- Serve the Slow Cooker Cochinita Pibil warm with tortillas and your favorite toppings like pickled red onions, cilantro, and habanero salsa.
Notes
Serve Cochinita Pibil with warm corn tortillas, finely sliced pickled red onions, fresh cilantro, and a drizzle of habanero salsa. Leftovers can be stored in the refrigerator for up to 3-4 days and are fantastic in tortas or quesadillas. For extra flavor, toast the banana leaves lightly over an open flame before lining your slow cooker.