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+ servings
One Cochinita Pibil taco topped with picked onions and salsa. Lime on the side.

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 .
Course Dinner, Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings 10 4 oz servings
Calories 149kcal
Author Ana Frias


  • Slow cooker


  • 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


Serve with the following toppings:
  1. Mexican Pickled Onions add a perfect crush and citrus flavor to your tacos
  2. A good red salsa like this Chile de arbol salsa.


Serving: 4ounces | Calories: 149kcal | Carbohydrates: 9g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Sodium: 681mg | Fiber: 1g | Sugar: 4g