Slow Cooker Cochinita Pibil
- Serves
- 8 servings
- Prep
- 15 min
- Cook
- 480 min
- Cost
- $18.50
- Nutrition
- 600 cal · 52g protein
- slow-cooker
- make-ahead
- freezer-friendly
- high-protein
🍳 slow cooker · Picky-eater safe bet: a plain tortilla
Slow Cooker Cochinita Pibil is a Mexican weeknight dinner that serves 8 and is on the table in about 495 minutes, for around $19 in groceries. You'll need slow cooker, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain a plain tortilla works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlicky green beans (10 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Instant-read meat thermometerDon't have one? Amazon →
- Box graterDon't have one? Amazon →
- Gallon zip-top bagsDon't have one? Amazon →
- 6-quart slow cookerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 3 lb boneless pork shoulder
- 1 package achiote paste
- ¾ cup orange juice
- 3 count limes
- 4 cloves garlic
- 1 count red onion
- 1 tsp ground cumin
- 16 count corn tortillas
- 1 count habanero pepper
- 1¼ tsp salt
Steps
- Blend the achiote paste, orange juice, juice of 2 limes, garlic, cumin and 1 tsp salt into a smooth marinade.
- Cut the pork into 3 large chunks, place in the slow cooker and pour the marinade over, turning to coat.
- Cover and cook on low 8 hours until the pork is fork-tender and falls apart (well past 145°F). Shred in the juices.
- While it cooks, slice the red onion thin and soak in the juice of 1 lime with a pinch of salt. Add a few slices of habanero only to an adults' jar.
- Pile the pork into warm tortillas and top with pickled onions.
- Picky eater tip: serve the plain shredded pork in a tortilla and skip the onions and habanero.
- Make ahead: marinate the pork in the fridge overnight, or freeze the shredded pork in its juices for up to 3 months.
On the side: Garlicky green beans (10 min)
24 oz green beans
- Trim the green beans. Cook in a skillet with a splash of olive oil over medium-high heat, 6 to 8 minutes, until bright and just tender.
- Stir in a minced garlic clove for the last minute and season with salt.
Nutrition per serving
- Protein
- 52 g
- Carbohydrates
- 52 g
- Fiber
- 7 g
- Sugar
- 6 g
- Fat
- 20 g
- Saturated fat
- 7 g
- Sodium
- 480 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop