Cochinita Pibil
A super simple slow cooker Cochinita Pibil recipe that replicates all that incredible Cochinita Pibil we had in Mexico City last year
Servings: 6 people
Ingredients
- 4-5 pounds pork shoulder or pork loin, cut into 1.5-inch chunks
- 1 cup freshly-squeezed orange juice
- ⅓ cup freshly-squeezed lime juice
- 1 3.5 ounce package achiote paste
- 1 teaspoon ground cumin
- Kosher salt and freshly cracked black pepper
Instructions
- Combine the achiote paste, orange juice, lime juice and cumin in a blender or food processor. Pulse briefly until combined.
- Place the pork in the All-Clad Electric Dutch Oven, then drizzle the pork evenly with the marinade. Toss to combine. (Make sure to rinse out your blender IMMEDIATELY, so that the achiote does not stain it.)
- Place the lid on the All-Clad Electric Dutch Oven and cook on high for 5 hours or on low for 8 hours, until the pork is tender and shreds easily with a fork. Remove the lid. Use two forks to shred the pork into bite-sized pieces, then toss it briefly with the remaining juices.
- Taste and season with salt, pepper and/or lime juice as needed. Serve warm with assorted garnishes, family style, so people can DIY their own tacos / bowls.
Notes
- Don't forget to rinse your blender right away! The peppers will stain it if it's plastic.
- You can use a Dutch oven in the oven or a slow cooker.
Nutrition
Calories: 296kcal | Carbohydrates: 6g | Protein: 36g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 124mg | Sodium: 142mg | Potassium: 733mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 105IU | Vitamin C: 26mg | Calcium: 35mg | Iron: 3mg