Bring the Yucatán Home: Cochinita Pibil in Your Slow Cooker
Cochinita Pibil is one of the Yucatán Peninsula’s most beloved dishes. It’s a pork dish marinated in achiote paste, wrapped in banana leaves, and slow-cooked for hours in an underground oven called a pib.
Building a pib in your backyard isn’t practical for a weeknight, but you can still get that smoky, tender, and flavorful pork using your slow cooker.
This method gives you the same rich, earthy flavor as the original, but with less effort. It’s great for tacos, tortas, or just served over rice.
The Anatomy of Authentic Flavor
Cochinita Pibil’s unique flavor comes from something you can’t skip: the marinade.
The Marinade: Achiote Paste
Achiote paste gives the dish its red-orange color and a deep, slightly peppery taste. It’s mixed with citrus juice, which helps tenderize the pork and gives the dish its signature flavor.
- Achiote paste adds color and a mild, earthy flavor. You can usually find it in blocks at most Latin markets.
- Sour orange juice (naranja agria) gives the dish its tang and helps tenderize the pork. If you can’t find it, just mix fresh lime juice with regular orange juice as a substitute.
- You can add fresh garlic, cumin, and plenty of Mexican dried oregano (which is earthier than the Mediterranean kind) to add lots of aroma and depth.
Slow Cooker Cochinita Pibil Method
With this method, you just set it up and let it cook. The result is tender, flavorful pork.
The Essential Pairing: Cebollas Encurtidas
Cochinita Pibil isn’t complete without its classic side: Cebollas Encurtidas, or Mexican pickled red onions. You can find my recipe for Mexican red pickled onions here.
The rich pork needs something tangy and fresh to balance it. The bright pink pickled onions add crunch and a sour kick that make the dish stand out.
Pile your slow-cooked Cochinita Pibil onto warm corn tortillas, then top with cilantro and plenty of those pickled onions.
Would you like a quick recipe for authentic Cebollas Encurtidas, or are you looking for ways to use this pork in other dishes?
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Cochinita Pibil Tacos
Ingredients
- 4 lbs pork butt
- 3.5 oz achiote paste
- 1 cup orange juice freshly squeezed
- 1/2 cup lime juice freshly squeezed
- 1 cup water
- 1 tsp salt
- 1 tsp ground cummin
- 1 tsp mexican oregano
- corn tortillas
Toppins for Tacos (optional)
- queso fresco
- chopped cilantro
- finely diced onion
- pickled red onions
Instructions
- In a blender, add achiote paste, orange juice, lime juice, salt, cumin, and oregano. Blend until smooth.3.5 oz achiote paste, 1 cup orange juice, 1/2 cup lime juice, 1 cup water, 1 tsp ground cummin, 1 tsp mexican oregano, 1 tsp salt
- In a mixing bowl, add pork chunks and pour in the marinade. Mix until all the meat is coated.4 lbs pork butt
- Add your marinated pork and water to the crockpot. Cook on low for about 6 hours or until the meat is tender.1 cup water
- Heat your corn tortillas and add your meat. Top off your taco with onions, cilantro, queso fresco, and pickled red onions. Enjoy!corn tortillas, queso fresco, chopped cilantro, finely diced onion, pickled red onions
Video
@roni.tapia.gonzalez Mexican Cochinita Pibil Recipe | Simpe, Easy and Delicious Recipe | Mexican Food Recipe Ingredients • 4 lbs pork butt • 3.5 oz achiote paste • 1 cup fresh orange juice • 1/2 cup fresh lime juice • 1 tsp salt • 1 tsp ground cumin #cochinitapibil #mexicanfood #easyrecipe #recetasfaciles #taco #cooktok #ronigonzalez #dinnerideas #mccormickseasonings
♬ sonido original – Jenni Catalan
