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
- 2 kg pork butt
- 3 Tbsp achiote paste
- ⅓ cup orange juice
- ⅓ cup freshly squeezed lemon juice
- ⅓ 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
- 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).