Crockpot Cochinita Pibil

Three cochinita pibil tacos and lime wedges

Crockpot Cochinita Pibil

Cochinita pibil is an authentic Mexican recipe made with pork which is traditionally cooked underground in banana leaves in the Yucatan Peninsular. We serve it with warm corn tortillas, pickled onions, and cilantro.

5 from 1 vote

Print Pin Save

Course: Main Course

Cuisine: Mexican

Keyword: Cochinita Pibil, Pork Tacos, Tacos

Prep Time: 15

Cook Time: 4 20

Servings: people

Calories: 197kcal

Equipment

1 Crockpot

1 Chopping Board

1 Chef's Knife

Ingredients

3 pound boneless pork shoulder roast
4 tablespoons achiote paste
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon apple cider vinegar
1 tablespoon kosher salt
1 ½ teaspoons black pepper
1 orange juiced Traditionally a sour orange - naranja agria
12 ounces pale ale such as Dos Equis

To Serve

Pickled Red Onions See our recipe
Cilantro

Instructions

In the base of the slow cooker, use a fork to mash together the pork marinade: achiote paste, garlic powder, onion powder, vinegar, salt, pepper and orange juice.
4 tablespoons achiote paste, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon apple cider vinegar, 1 tablespoon kosher salt, 1 ½ teaspoons black pepper, 1 orange juiced
Add pork to the slow cooker and rotate with tongs until pork is evenly coated with marinade.
3 pound boneless pork shoulder roast
Pour in beer and cover with lid.
12 ounces pale ale
Cook on Low for 8 hours or High for 4 hours.
While pork is cooking, prepare the pickled red onions.
Remove pork from the slow cooker and let rest until it’s cooled down enough to handle. Use your fingers or two forks to shred pork, removing any large pieces of fat.
To remove fat even further from the dish, pour out all of the liquid that is remaining in the crockpot into a measuring cup with a fat separator. Let the fat come to the top and discard.
Add shredded pork back into the slow cooker and pour in the remaining broth that has been separated.
Serve pork in corn tortillas and garnish with reserved pickled red onions and minced cilantro.
Pickled Red Onions, Cilantro

Nutrition