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Best Cochinita Pibil Recipe

Prepare to fall in love with juicy, meltingly tender, aromatic Cochinita Pibil with just minutes of hands-on prep!  This recipe is an approachable adaptation of the traditional dish, made with accessible ingredients but tastes just as smoky, sweet, tangy, earthy, and fabulous as the traditional dish!  This is accomplished by a zippy, expertly seasoned marinade, liquid smoke, smaller pork pieces, marinating overnight, and cooking low and slow.

Prep Time
30 mins
Cook Time
8 hrs
Additional Time
6 hrs
Total Time
14 hrs 30 mins
Servings: 8 -10 servings
Course: Main Course
Cuisine: Mexican

Ingredients

Pork:
  • 4-5 lbs boneless pork butt/Boston butt, trimmed of excess fat
Marinade:
  • 1 .5 oz. package achiote paste
  • 1/2 yellow onion, peeled, quartered
  • 4 garlic cloves, peeled
  • 1 habanero or jalapeno pepper, stem removed
  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup white vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon mesquite liquid smoke
  • 1 TBS EACH ground cumin, dried oregano, brown sugar
  • 1 ½ teaspoons salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 tsp EACH ground cloves, allspice

Instructions

    Cup of Yum
  1. Prep Pork: Pat the pork dry and cut it into 4-inch cubes. Transfer them to a large bowl or freezer bag.
  2. Make the Marinade. Place the Marinade ingredients in a high-powered blender and pulse until combined. Pour the mixture over the pork and massage to combine.
  3. Marinate: Marinate in the refrigerator for 4-12 hours (the longer, the better).
  4. Cook: Transfer the pork and Marinade to a lightly greased slow cooker. Cook on low for 7-9 hours, until the pork shreds easily with a fork. Transfer to a cutting board, shred, and then return to the slow cooker to soak up the juices for 20 minutes on LOW.
  5. Adjust to taste. Add lime juice for tangier, brown sugar for sweeter, cayenne, chipotle pepper, or hot sauce for spicier, and/or salt to taste.
  6. Serve: Pile the meat in warm tortillas and top with desired toppings, traditionally pickled red onions, a squeeze of lime juice, fresh cilantro, and cotija cheese.

Notes

  • Achiote paste. This spice is made from the annatto seed that gives the dish its bright red-orange color. Achiote paste also contains oregano, cumin, cloves, cinnamon, black pepper, garlic, and salt. It is slightly sweet, peppery, nutty, and smoky. You can find it in any Latin market or buy it on Amazon here. I've also provided a DIY in the post.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days with any leftover juices. To freeze, let the pork cool completely, then transfer it with the juices to a freezer-safe container or portion it into smaller containers. Thaw in the refrigerator overnight.
  • Make Ahead:  Cook the pork thoroughly through shredding.  Let the pork cool to room temperature, then transfer the ceramic insert to the refrigerator. The next day, warm the pork in the crockpot on LOW for 1-2 hours or gently heat it on the stove.
  • Pressure Cook: Stir 1 1/2 cups of water into the pork and marinade and transfer everything to the pressure cooker. Place the lid on your pressure cooker (setting the vent to “sealing”), and pressure cook on manual for 60 minutes, followed by a 15-minute natural release. Shred the pork, then cook on the "warm" setting for 10 minutes.