Make this delicious, juicy & healthy Cochinita Pibil! A traditional Mexican pulled pork dish from the state of Yucatan and a favorite of many Mexican food lovers.
The traditional way of making Cochinita Pibil is by cooking in the ground a marinated pig wrapped in banana leaves. It cooks for hours until it's well done. The end result is pork that just melts in your mouth.
But Who has time for that?!! Plus finding banana leaves is impossible for most people.
The solution my friends is using the slow cooker method! The end result is still the same: shredded pork that is delicious and melts in your mouth. Yum!
Ingredients for Cochinita Pibil
Achiote looks spicy due to the red color but its looks are deceiving! It's not spicy at all, just flavorful!
Next ingredient is pork hence the name "Cochinita" which means little pig in English. However, if you don't like to eat pork, you can make it with lean chicken as well.
Other ingredients are a coke and a beer (you'll be amazed how great these two go together!), a little vinegar & beef bullion. That's it! Nothing complicated as you can see.
Using a coke & a beer is part of our traditional family recipe. My sister Brenda makes THE BEST cochinita pibil and used to always asked her the ratio of each ingredient to make it perfectly juicy. I finally mastered it!
How to cook Cochinita Pibil in crockpot
Don't we all love slow cookers since we can set dinner and forget about it? The preparation for this recipe is super easy:
In a small bowl, dissolve the achiote in vinegar. I use a fork to break it down. Then add the beef bullion to the achiote/vinegar mix to dissolve that as well.
Place the pork, achiote mix, beer and soda in the crockpot. Mix and incorporate all ingredients well.
Cook for 4 hours on high and 8 hours on low.
The pork is ready when it shreds easily. Remove a few pieces of pork at a time and shred with two forks in a bowl.
You can do this step in the crockpot as well but I prefer to do it in a bowl so you don't risk scratching the crockpot.
Return shredded pork to the crockpot and cook for 30 more minutes. This will ensure all of the meet is infused with the achiote perfectly.
That's it my friends! Easy peasy right? Now you're ready to make some amazing tacos, tostadas or tortas!
There are a few must have items when eating Cochinita Pibil. They add the perfect layers of flavor and will elevate your taste buds to the max
- Mexican Pickled Onions add a perfect crush and citrus flavor to your tacos.
- A good red salsa like this Chile de arbol salsa.
- And fresh lime juice...I can't forget to list the lime juice!
- Horchata is also a good pairing since it balances well with the spices
If you like this recipe, you'll also enjoy these Mexican dishes!
did you make this Cochinita Pibil?!? i’d love to know how it turned out! leave a comment and a rating below? thank you!
- Slow cooker
- 3.5 oz achiote bar annato condiment found in the hispanic section of grocery stores
- ½ cup white vinegar
- 1 cube of beef bouillon
- 2 lbs of boneless lean pork loin roast. Cubed into beef stew size and fat trimmed off
- 12 oz can of coke
- 1 12 oz lite beer bottle (any brand will do) See the notes if you don't want to use beer.
- salt & pepper to taste if needed
- In a small bowl, dissolve the achiote & beef bullion in the vinegar. Use a fork to break it down.
- Place the pork, achiote mix, beer and soda in the crockpot. Mix and incorporate all ingredients well.
- Cook for 4 hours on high or 8 hours on low.
- The pork is ready when it shreds easily. Remove a few pieces of pork at a time and shred with two forks in a bowl. You can do this step in the crockpot as well but I prefer to do it in a bowl so you don’t risk scratching the crockpot.
- Return shredded pork to the crockpot and cook for 30 more minutes. This will ensure all of the meet is infused with the achiote perfectly.
- Serve on tacos or tortas
ADD YOUR OWN PRIVATE NOTES
Whenever you come back to this recipe, you'll be able to see your notes.
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
This recipe was originally published in August 2010 and it has been updated to include new photos and more instructions. Buen Provecho!