Cochinita Pibil Tacos - A Slow Cooked Classic | Rick Bayless Taco Manual

achiote paste

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric provides color and flavor, while paprika is more accessible.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs are leaner, while pork butt is often less expensive.

Line a 6-quart slow cooker with banana leaves, using two pieces about two feet long.

Cut the banana leaves to fit the slow cooker as needed.

Prepare the achiote marinade by blending half a package of achiote paste with lime juice and two heaping teaspoons of salt until smooth.

Slice a large onion about one quarter of an inch thick.

Place the pork shoulder roast in the slow cooker and pour the marinade over the meat.

Sprinkle the sliced onions over the top of the pork.

Add half a cup of water to the slow cooker.

Fold the banana leaves over the pork and cover the slow cooker.

Cook on high for six hours.

After six hours, remove the pork from the slow cooker and break it into large chunks.

In a separate pot, bring the cooking juices to a boil and reduce until almost a glaze, ensuring not more than one cup remains.

Pour the reduced juices over the shredded pork and serve with warm tortillas, pickled red onions, and habanero salsa.

Cooking Techniques

Equipment Needed

Spice Level: