Cochinita pibil is often served over rice in Mexico, but I really like the sweetness a corn tortilla provides, as a foil to the bold pork. Top it all with the traditional pickled red onions and some fresh cilantro.

Slow Cooker Cochinita Pibil

Prep Time 10 mins
Cook Time 8 mins
Total Time 8 hrs 10 mins

Ingredients
  

Cochinita Pibil

  • 2 kg pork butt
  • 3 Tbsp achiote paste
  • cup orange juice
  • cup freshly squeezed lemon juice
  • cup white vinegar
  • 1 habanero pepper seeded and finely chopped
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp salt

Pickled Red Onions

  • 1 red onion halved and thinly sliced
  • ½ cup apple cider vinegar
  • 1 tsp salt
  • 1 Tbsp sugar
  • ½ tsp whole black peppercorns
  • Small corn tortillas
  • Fresh cilantro
  • Queso fresco optional

Instructions
 

  • Rub down pork butt with achiote paste.
  • If the pork is tied up, remove all the string and massage the achiote over the unfolded piece of meat.
  • In a large bowl, mix together orange juice, lemon juice, vinegar, habanero and the spices.
  • Place pork in the orange mixture and leave to marinate in the refrigerator for at least 4 hours or ideally overnight.
  • Turn the pork at least once in the marinade to ensure even saturation.
  • In a small bowl, mix together vinegar, salt and sugar until the dry ingredients are dissolved.
  • Place onions in a sanitized glass jar and pour vinegar over top.
  • Add peppercorns and top up with water until all the onions are submerged.
  • Set aside at room temperature for an hour to steep.
  • After this, they will be ready to eat.
  • If you're not eating them right away, pop them in the refrigerator to store.
  • Place pork, marinade and 1 cup of water into a slow cooker and cook on low for 8 hours.
  • Once the pork is cooked, it should shred apart easily with a fork.
  • Serve pork in corn tortillas topped with pickled red onions and fresh cilantro (and queso fresco, if you like).
Tried this recipe?Let us know how it was!