Slow Cooker Cochinita Pibil Tacos

2 Comments

Slow Cooker Cochinita Pibil Tacos

Cochinita Pibil, a specialty of Mexico's Yucatan peninsula, is traditionally slow-roasted in banana leaves and served with pickled red onions. The trademark spice in this recipe is the annatto seed, also known as achiote, whose bright red color permeates everything it touches. We messed a little with tradition by skipping the banana leaves and the hours-long roasting in favor of a slow cooker, and serving the meat in tacos. We also used our Carlito's Rojito Yucatan Rub, which contains annatto seed and was inspired by the flavors of the Yucatan. Recipe inspired by Rick Bayless.

Serves 6-8

Ingredients:
2.5 lbs bone-in pork shoulder or butt
2-3 tbsp Carlito's Rojito Yucatan Rub, plus a little more for finishing
1/3 cup freshly squeezed orange juice
2/3 cup freshly squeezed lemon juice 
1 cup red wine vinegar
2 medium red onions, sliced into rings
Sea salt and pepper
Tortillas
Additional toppings as desired, such as queso fresco, sliced avocado or salsa

Directions:

Lightly salt the pork. Coat it completely on all sides with the spice rub. You should still have some spice left over.

In a separate bowl, mix together the citrus juices with what remains of the 2-3 tablespoons spice. Using a large bowl or a large plastic ziploc bag, place the pork in the marinade and coat completely. Refrigerate for several hours, preferably overnight.

Place the pork and the marinade in your crock pot and cook on on low for 8 hours, until the pork is falling off the bone. While the pork is cooking, prepare the onions: bring the vinegar to boil in a medium saucepan. Add the onions and simmer, stirring occasionally, until they are tender.

Remove the pork from the juices and use two forks to shred. If you like, use a fat separator to strain the grease out of the sauce. Then add as much of the juice back to the pork as you desire. Add additional Carlito's Rojito Yucatan Rub, salt and pepper to taste.

Assemble the tacos, filling each with pork and pickled red onions. Top with garnishes of your choosing, and enjoy! 

 




2 Responses

Erica
Erica

August 10, 2016

Thanks Lynn! Glad you enjoyed the recipe. Great idea to use turkey!

Lynn
Lynn

July 30, 2016

Great recipe. I love the Carlito Rojito Yucatan Rub: great alternative to the available commercial achiote pastes which all have chemicals/preservatives, and much more convenient than, and comparable to, making the achiote paste from scratch…speaking from personal experience! Nice recipe: as we do not eat pork, subbed out turkey thigh and added some duck fat and butter for that delicious fat element.

Leave a comment


Also in Recipes

Soba Noodle Salad with Ume Shiso Furikake
Soba Noodle Salad with Ume Shiso Furikake

This soba noodle salad recipe is one of those simple weeknight dishes that can be made with whatever veggies strike your fancy -- or can be found in your fridge. 

Continue Reading

Mushroom Potato Tacos with Hot and Smoky Adobo
Mushroom Potato Tacos with Hot and Smoky Adobo

Mushrooms make a delicious filling for plant-based Mexican food, from tacos to quesadillas or enchiladas. In Mexico, you'll find mushrooms tucked into smoky, spicy mole sauces, piled on top of tiny corn tortillas for a quick roadside snack or layered onto a torta for a sandwich.

Continue Reading

Spring Pea and Ricotta Bruschetta with Fines Herbes
Spring Pea and Ricotta Bruschetta with Fines Herbes

Traditionally comprised of parsley, chives, tarragon, and chervil, Fines Herbes (pronounced feen airb) is the blend your spring produce has been waiting for.

Continue Reading