Cochinita Pibil Recipe - Slow Cooker Pork - Pulled Pork Tacos - How to make Cochinita Pibil

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are lower in fat, while pork loin is often less expensive.

achiote paste

🥗Healthier: smoked paprika + cumin

💰Cheaper: red chili powder

Smoked paprika and cumin can mimic the flavor profile of achiote.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides similar creaminess with fewer calories.

banana leaves

🥗Healthier: parchment paper

💰Cheaper: foil

Parchment paper can be used for wrapping, while foil is more accessible.

Preheat the oven on high heat.

Roast garlic in a pan over medium-high heat until golden brown.

Dry roast black peppercorns, ground cumin, and allspice for about 2 minutes until fragrant.

Blend roasted spices with achiote paste, orange juice, lime juice, oregano, and salt to create a sauce.

Pour the sauce over the pork tenderloin, ensuring it's well coated and poking holes in the meat for flavor penetration.

Refrigerate the marinated pork for about an hour or overnight.

Prepare banana leaves by roasting them to soften for easier handling.

Line a deep pan with banana leaves, overlapping them to cover the sides.

Add sliced red onions and bay leaves to the bottom of the pan.

Place the marinated pork on top of the onions, add more onions and bay leaves on top.

Cover the pork with the banana leaves and seal it tightly.

Cover the banana leaves with aluminum foil and place the pan on the lowest rack in the oven.

Add water to the bottom of the pan to create steam during cooking.

Cook until the pork is tender and easily shredded, checking halfway through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary