Slow-Cooker Cochinita Pibil
Cochinita Pibil is a Yucatán-style, slow-roasted pork marinated in sour orange, achiote paste and various herbs and spices. It's incredibly delicious and a lot easier to cook than you may think!
Ingredients
- 3.5 lbs pork shoulder – preferably bone-in
- ¼ cup achiote paste such as El Yucateco
- ¼ cup lime juice
- ½ cup orange juice
- kosher salt
For Quick-Pickled Red Onions
- 2 red onions thinly sliced
- 1/4 cup apple cider vinegar
- 1/2 cup water
- 1 tbsp agave syrup
- 1/4 tsp kosher salt
For serving
- finely shredded white cabbage
- lime wedges
- fresh cilantro
Instructions
- Add achiote paste, lime juice and orange juice to a blender. Blend on high speed until smooth.
- Rinse pork with under cold water and dry with paper towel. Liberally season all sides with kosher salt and place pork in a mixing bowl or zip-top bag. Pour in marinade and rub all over pork to coat. Cover and place in refrigerate 4-24 hours.
- When ready to cook, remove pork from marinade and place in a slow cooker. Discard excess marinade.
- Cook on low 7-8 hours or high at least 4 hours.
- Transfer cooked pork to a bowl and shred with two forks. Transfer all rendered juices in slow cooker to a jar and reserve for serving.
- Spoon rendered juices over cochinita pibil and serve with shredded cabbage, quick-pickled red onions, cilantro and lime wedges.
For Quick-Pickled Red Onions
- Add vinegar, water, agave syrup and salt to a small sauce pan. Raise heat to medium-high and bring to a gentle simmer.
- Add onion to a mason jar and cover with hot pickling liquid. Let stand at room temperature at least 30 minutes.