This Slow Cooker Cochinita Pibil dish is made with pork shoulder, achiote paste, oranges, limes, pickled onion, cilantro and served on gorditas.
This is very traditional Mexican Food from the Yucatán area. Making the pickled onion for this pork dish is completely optional, but it is traditional to garnish Cochinita Pibil with them. You can serve the meat on a tortilla, but I decided to make it on a gordita. This is completely your choice how you want to serve it!
What you will need
Achiote Paste: There are many versions of achiote, or annatto seeds, that come in powder or liquid. You will need the achiote paste for this recipe.
Pork: For the meat, you will need pork shoulder or pork loin.
Orange: I would use juice from freshly squeezed orange instead of orange juice for best flavor.
Limes: I would use juice from fresh limes instead of lime juice for best flavor. If you don't have limes, ¼ cup white vinegar works as well.
How to make Slow Cooker Cochinita Pibil
Cut the pork shoulder into 2 inch squares. Do not trim the fat as it gives it a TON of its flavor! You can always pick it off after. Place the cut pork in a large bowl.
Make the sauce. Place the achiote paste, orange juice and lime juice in a blender and blend until smooth. Add the sauce into the bowl with the pork. Marinate overnight for best results. You can also marinate for at least one hour if you are limited in time.
If making in Slow Cooker: Place the marinated pork int he slow cooker and cook on high for 4 hours or low for 8 hours.
If making the oven: Bake in the oven for 3 to 4 hours. Preheat the oven to 325°F. Line a large baking dish with three sheets of aluminum foil. Pour in the pork with the marinade in it. Cover with three more sheets of aluminum foil and make sure it has a good seal.
Shred the pork. With a slotted spoon, place the pork into a bowl or baking dish. Shred the pork with 2 forks. It should be extremely soft at this point. Pour the sauce back into it.
Optional: Pickle the onions. Add onion, water, vinegar, coriander and bay leaves into a small pot and bring to a simmer for 2-3 minutes on medium heat. Then remove from heat and let it cool. Add into a bowl and refrigerate for 1 hour.
Garnish with chopped cilantro, lime wedges and/or pickled onions.