Search thousands of recipes reviewed by home cooks like you.

Authentic Cochinita Pibil (Spicy Mexican Pulled Pork)

Authentic Cochinita Pibil (Spicy Mexican Pulled Pork)

  • Prep

    25 m
  • Cook

    6 h 20 m
  • Ready In

    6 h 55 m
gema

gema

A traditional Mexican dish without the work! I couldn't believe that something that good was SO easy to make. The achiote paste can easily be found at most Mexican grocery stores. Mouthwatering!!!!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 24.9 g
  • 38%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 446 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Combine the onion, habanero peppers, lime juice, and salt in a bowl; cover and refrigerate while preparing and cooking the pork. Use rubber gloves when preparing the habanero peppers and avoid touching your eyes, nose, or skin while slicing peppers.
  2. Place the guajillo peppers in a bowl; pour enough hot water over the peppers to cover. Allow to soak until the peppers are softened, about 10 minutes.
  3. Heat the oil in a large skillet at medium-high heat. Season pork with salt and pepper; cook in the hot oil until completely browned, 15 to 20 minutes. Transfer the pork to a slow cooker.
  4. Combine the guajillo peppers, orange juice, vinegar, garlic, and achiote paste in a blender; blend until smooth. Pour the sauce over the pork cubes in the slow cooker.
  5. Cook on High until the pork easily falls apart, 6 to 8 hours. Remove the pork to a serving dish and shred with 2 forks. Pour the achiote sauce over the shredded pork. To serve, top with the onion-habanero salsa.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Sra Carranza
60

Sra Carranza

10/27/2014

I'm Mexican, and I love when people try authentic Mexican food and not just the popular tex-mex style. Just a couple of things: For the onions and pepers, you can use a mixture of orange and lime juice so it is not so sour. It is not necessary to cook the meat in oil, as a matter of fact you shouldn't as the original thing is not done like this. Originally it is marinated for a good couple of hours or overnight with the achiote sauce and then baked in a ground type of oven....modern homes just use the normal oven, slow cooker or pressure cooker (up to you). You can skip the use of guajillo, but is also nice with it, and yes it has liquid after you cooked it, that is NORMAL. The correct amount of salt is the key for all the ingredients to come together. This is not a spicy dish, the spice comes from the habaneros, but that should be added individually at the dinner table. Remember that Mexican food is very complex and what is prepared in the south is completely different form the northern part of the country. This is a southern dish. Hope you enjoy it!

jackie
16

jackie

4/26/2010

Delicious!!! I didn't expect that this was going to be that GOOD. I would rate it 10 if I could. I haven't had something that exquisite in a long time. Being easy to prepare is a bonus. We made some hand made tortillas and dinner was a major hit. I can't wait to have leftovers for lunch.

Seattle Dad
10

Seattle Dad

4/23/2010

Lo Mejor! I'm going to have to stock up on achiote paste, because this made a fantastico slow-cooker meal. We sprinkled with a little cotija cheese and served with tortillas. Too easy and too good to not be tried.

Similar recipes