Slow Cooker Cochinita Pibil Tacos

Slow Cooker Cochinita Pibil Tacos

Print Recipe

Prep time

15m

Total time

8h 15m

Yields

8

servings

Add to Recipe Box

  • About this Recipe
  • More Recipes like this
La Cocina Goya

Cochinita Pibil is tender, deeply-flavored Mexican pulled pork. Its unique, earthy flavor comes from two places; the marinade, which is made from achiote, GOYA® Naranja Agria - Bitter Orange Marinade, and a medley of other spices; and herbaceous banana leaves that envelop the marinated pork as it slowly cooks. While Cochinita Pibil is traditionally cooked low and slow in an in-ground oven, here, a slow cooker simplifies the process to similar delicious results. Serve the pork in mini tortillas along with pickled red onions for an authentic taste of Mexico.

More
  • Ingredients
  • Directions

Ingredients

Show ProductsHide Products

For the Pork:

4 lb.

boneless pork shoulder, trimmed of fat

1 box (3.5 oz.)

achiote paste

1

small yellow onion, finely chopped (about ½ cup)

1 tsp.

GOYA® Minced Garlic, or 2 cloves garlic, finely chopped

2 tsp.

smoked paprika

1 pkg.

frozen GOYA® Banana Leaves, thawed

1 pkg.

(22 oz.) GOYA® Mini Corn Tortilla - Taquitos, warmed according to package

instructions
Fresh cilantro, chopped

For the Pickled Onions:

1 tsp.

sugar

1

habanero pepper, seeded and finely chopped

1

medium red onion, thinly sliced

Directions

Kitchen View

Step 1

Season pork with Adobo. In blender, add achiote paste, onion, garlic, Naranja Agria, lemon juice, vinegar, Sazón, cumin, smoked paprika and cinnamon. Blend until well combined, about 30 seconds. Rub pork all over with marinade; cover and refrigerate at least 4 hours, or up to 24 hours.

Step 2

Line 4-qt. slow cooker with banana leaves. Place marinated pork shoulder in slow cooker; top pork with any remaining marinade. Cover pork with banana leaf. Cook on LOW until pork is tender and shreds easily with fork, about 8 hours.

 

Step 3

Mean while, in small bowl, mix together vinegar, lime juice, sugar, and habanero pepper until sugar is dissolved. Stir in onions; cover and marinate in refrigerator at least 4 hours.

Step 4

Transfer pork to cutting board; shred pork. To serve, scoop shredded pork into warmed corn tortillas; top with pickled onions and cilantro.

 

Recipe Tags

Main Dishes

Recipe Reviews

No Reviews Yet

Return

Kitchen View

Print