Name: Slow Cooker Cochinita Pibil
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 12 servings
Cuisine: Mexican cuisine
Ingredients: 2.5 kg pork shoulder (boneless, cut into 2-3 large pieces); 100 g achiote paste; 1 cup sour orange juice (or a mix of 1/2 cup orange juice and 1/2 cup lime juice); 0.5 cup pork broth; 8 pcs garlic (cloves, minced); 2 tsp cumin (ground); 1 tsp oregano (dried Mexican); 0.5 tsp black pepper (ground); 1 tbsp salt; 2 pcs banana leaves (optional, for lining slow cooker); 1 pcs red onion (thinly sliced, pickled); 12 pcs corn tortillas (warm); habanero salsa (for garnish, optional)

Cochinita Pibil

Prep: 20 min • Cook: 480 min. An easy slow cooker version of the classic Yucatecan dish, Cochinita Pibil, featuring succulent pork shoulder marinated in a vibrant achiote and sour orange blend, resulting in incredibly tender meat perfect for weeknight meals. This recipe captures the authentic flavors with minimal effort.

Preparation time: 20 min
Cooking time: 8 hrs
Total time: 8 hrs 20 min
Servings: 12
Course: Main
Complexity: Medium

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Ingredients

6lb pork shoulder(boneless, cut into 2-3 large pieces)
4oz achiote paste
1 cup sour orange juice(or a mix of 1/2 cup orange juice and 1/2 cup lime juice)
1/2 cup pork broth
8 pcs garlic(cloves, minced)
2 tsp cumin(ground)
1 tsp oregano(dried Mexican)
1/2 tsp black pepper(ground)
1 tbsp salt
2 pcs banana leaves(optional, for lining slow cooker)

For Serving

1 pc red onion(thinly sliced, pickled)
12 pcs corn tortillas(warm)
habanero salsa(for garnish, optional)

Instructions

Preparation

In a blender or food processor, combine the achiote paste, sour orange juice, minced garlic, ground cumin, dried Mexican oregano, ground black pepper, and salt. Blend until a smooth paste is formed.
Place the pork shoulder pieces into a large bowl or a resealable plastic bag. Pour the achiote marinade over the pork, ensuring all pieces are fully coated. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate.

Cooking

If using, line the slow cooker with banana leaves, ensuring they overlap slightly and come up the sides. This adds an authentic aroma and helps tenderize the meat.
Place the marinated pork shoulder pieces into the slow cooker, along with any remaining marinade. Pour in the pork broth.
Cover and cook on low for 8-10 hours, or on high for 4-6 hours, until the pork is fall-apart tender.
Once cooked, carefully remove the pork from the slow cooker and place it on a cutting board. Shred the pork using two forks.
Skim any excess fat from the cooking liquid in the slow cooker. Return the shredded pork to the slow cooker and stir it into the flavorful cooking liquid to keep it moist and infuse it with more flavor.

Serving

Serve the cochinita pibil hot, piled into warm corn tortillas. Garnish with pickled red onions and a drizzle of habanero salsa, if desired.

Nutrition

Servings: 12
Serving size (imperial): 8.1 oz

Nutrient	Per serving	Per 100 g	Total (12 servings)
Calories	650 kcal	282.6 kcal	7,800 kcal
Protein	45 g	19.6 g	540 g
Fat	35 g	15.2 g	420 g
Carbs	30 g	13 g	360 g

Tips

Marinating overnight is key for intense flavor; don't rush this step for the best results.
Resist opening the slow cooker lid during cooking; it significantly lengthens the cooking time.
Make your own pickled red onions for extra tang and crunch; they complement the rich pork perfectly.

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Ingredients

6lb pork shoulder(boneless, cut into 2-3 large pieces)
4oz achiote paste
1 cup sour orange juice(or a mix of 1/2 cup orange juice and 1/2 cup lime juice)
1/2 cup pork broth
8 pcs garlic(cloves, minced)
2 tsp cumin(ground)
1 tsp oregano(dried Mexican)
1/2 tsp black pepper(ground)
1 tbsp salt
2 pcs banana leaves(optional, for lining slow cooker)

For Serving

1 pc red onion(thinly sliced, pickled)
12 pcs corn tortillas(warm)
habanero salsa(for garnish, optional)

Instructions

Preparation

In a blender or food processor, combine the achiote paste, sour orange juice, minced garlic, ground cumin, dried Mexican oregano, ground black pepper, and salt. Blend until a smooth paste is formed.
Place the pork shoulder pieces into a large bowl or a resealable plastic bag. Pour the achiote marinade over the pork, ensuring all pieces are fully coated. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate.

Cooking

If using, line the slow cooker with banana leaves, ensuring they overlap slightly and come up the sides. This adds an authentic aroma and helps tenderize the meat.
Place the marinated pork shoulder pieces into the slow cooker, along with any remaining marinade. Pour in the pork broth.
Cover and cook on low for 8-10 hours, or on high for 4-6 hours, until the pork is fall-apart tender.
Once cooked, carefully remove the pork from the slow cooker and place it on a cutting board. Shred the pork using two forks.
Skim any excess fat from the cooking liquid in the slow cooker. Return the shredded pork to the slow cooker and stir it into the flavorful cooking liquid to keep it moist and infuse it with more flavor.

Serving

Serve the cochinita pibil hot, piled into warm corn tortillas. Garnish with pickled red onions and a drizzle of habanero salsa, if desired.

Nutrient

Per serving

Per 100 g

Total (12 servings)

Calories

650 kcal

282.6 kcal

7,800 kcal

Protein

45 g

19.6 g

540 g

Fat

35 g

15.2 g

420 g

Carbs

30 g

13 g

360 g