Cochinita Pibil in slow-cooker
Learn how to make this delicious, juicy & healthy Cochinita Pibil using your crockpot! This is a traditional Mexican pulled pork dish from the state of Yucatan and a favorite of many Mexican food lovers .
Servings 10 4 oz servings
- 1/2 cup white vinegar
- 1 cube of beef bouillon
- 3.5 oz achiote bar annato condiment found in the hispanic section of grocery stores
- 2 lbs of boneless lean pork loin roast. Cubed into beef stew size fat trimmed off
- 12 oz can of coke
- 1 12 oz lite beer bottle (any brand will do)
- 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.
Transfer the achiote mixture to the pork in the crockpot
Add the coke & beer and mix all ingredients.
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.
Serve on tacos or tortas
Serving: 4ounces | Calories: 149kcal | Carbohydrates: 9g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Sodium: 681mg | Fiber: 1g | Sugar: 4g