Why you’ll love this recipe
Yucatán-style citrus and achiote pork cooked until meltingly tender and topped with pickled red onions.
What you’ll need
Everything is listed below so you can gather your ingredients before cooking.
Cochinita Pibil
Yucatán-style citrus and achiote pork cooked until meltingly tender and topped with pickled red onions.
Habibi Recipes
Cochinita Pibil
Prep Time25 Minutes
Cook Time480 Minutes
Serves8 Servings
Ingredients
- 3 lb pork shoulder, cut into chunks
- 3 tbsp achiote paste
- ¾ cup fresh orange juice
- ⅓ cup fresh lime juice
- 4 garlic cloves
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano
- 1 red onion, thinly sliced
- ½ cup white vinegar
- Corn tortillas and cilantro
Instructions
- Blend achiote paste, orange juice, lime juice, garlic, cumin, oregano, and 1 teaspoon salt.
- Coat the pork with the marinade and refrigerate for at least 2 hours or overnight.
- Place the pork and marinade in a slow cooker and cook on low for 7 to 8 hours.
- Meanwhile, toss the red onion with vinegar, a pinch of salt, and enough hot water to cover; chill until bright pink.
- Shred the tender pork into its cooking juices and adjust the salt and acidity.
- Serve in warm corn tortillas with pickled onions and cilantro.