Quick Summary: Cochinita pibil is Yucatecan pulled pork marinated in achiote paste, orange juice, and spices, traditionally cooked underground in banana leaves. This slow cooker version delivers the same tangy, earthy flavor without digging a pit. Slow carb friendly when served without tortillas. Marinate overnight, cook 8 hours. Prep: 10 min | Marinate: overnight | Cook: 8 hours | Serves: 4
Jump to: RECIPE | What is Cochinita Pibil? | Substitutions | Leftovers | FAQ
Cochinita pibil is one of the defining dishes of Yucatecan cuisine. The name translates roughly to “little pig cooked in a pit,” and traditionally the pork is wrapped in banana leaves and slow-cooked underground. That’s not practical for most home cooks, but the slow cooker gets you remarkably close.
The key is the achiote paste, which gives the pork its distinctive red-orange color and earthy, slightly citrusy flavor. Marinate overnight, cook all day, and shred for tacos, tortas, or just eating straight from the pot.
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What Is Cochinita Pibil?
“Cochinita” translates to little pig in Mexican and ”pibil” is a method of cooking in a large pit underground. Cochinita Pibil is a Yucatecan way of slow cooking pork after marinating it in achiote paste.
Oftentimes, large banana or palm tree leaves are used to cover the underground pits and hold in the moisture. Sometimes the banana leaves are used as a natural packet to make items like tamales.
Another way the banana leaves are typically used is as a meat pocket to make something similar to a meat pie.
The method of underground cooking with a banana leaf cover is typically used in the Yucatan peninsula of Mexico and in some other countries like Belize and Guatemala.
Real pit cooking and using banana leaves is a pretty involved process and beyond the scope of the home cook (in the US anyway). Marinating the pork overnight in an achiote paste and then cooking it in a slow cooker the next day can get you a close approximation to this delicious Mexican dish however.
Key Ingredients and Substitutions
The key element of cochinita pibil is the achiote (annatto) paste. The paste is often hard to find in places that do not have a high Latinx population but you can order Achiote paste on Amazon.
You can change up the peppers and use various substitutes for most of the spices if desired, but you cannot substitute the achiote – it is key in this recipe!
The following photo shows you all the ingredients you will need for this recipe. For details on measurements, see the recipe below.
Ideas for Leftover Cochinita Pibil
A five pound pork shoulder will generally give you more cochinita pibil than you would need for one dinner. There are many delicious ways to use this marinated pulled pork.
It does freeze well, but once the pork is shredded you can use leftovers in a bunch of different ways. Here are a few popular ways that cochinita pibil is served the next day without that feeling of eating “leftovers”:
- It Is a wonderful option for a tacobar, with tortillas, beans and a side of pickled onions
- Mix the pork into scrambled eggs or reheat the pork and cook a fried egg on top
- On a torta (sandwich) with refried beans and avocado
- Use it as a topping for pizza, nachos or even french fries!
- Use in a tamale pie casserole
How to Make Cochinita Pibil in the Slow Cooker
The full instructions are in the recipe card below. In short: Combine achiote paste with orange juice, lemon juice, and vinegar. Rub the mixture over pork shoulder along with diced scotch bonnet pepper, cumin, paprika, coriander, and salt.
Marinate overnight in the refrigerator. Transfer to slow cooker with 1 cup water and cook on low for 8 hours. Shred with two forks and serve with pickled onions, lime wedges, and tortillas (or skip tortillas for slow carb).
FAQ
The pork itself is slow carb compliant. Skip the tortillas and serve with guacamole, pickled onions, and a fried egg for a slow carb meal.
Achiote (annatto) paste is made from annatto seeds, which give it a distinctive red-orange color and earthy flavor. It’s essential to this dish and cannot be substituted. Look for it in Mexican grocery stores or order online.
Yes. Habanero is the closest substitute since both are traditional to Yucatecan cooking. For less heat, use serrano or jalapeño, but the flavor profile changes.
Overnight (8-12 hours) is ideal. The acid in the citrus juice and vinegar tenderizes the meat and allows the achiote flavor to penetrate deeply.
Yes. Pressure cook on high for 60-90 minutes depending on the size of your pork shoulder. The slow cooker produces slightly better flavor development, but the Instant Pot works for faster preparation.
Refrigerate in the cooking liquid for up to 5 days, or freeze for up to 3 months. The pork reheats well in a skillet or microwave.
If you enjoy all types of Mexican food, check out this category of ALL Mexican recipes, where you will find over 40 Mexican recipes, from casual, to low carb, to fancy.
Low Carb Cochinita Pibil
Equipment
- small bowl
- Extra large bowl
- slow cooker aka Crockpot
Ingredients
- 3 tablespoons achiote annatto paste, 1 1/2 oz
- ⅓ cup fresh squeezed orange juice
- ⅓ cup lemon juice
- ⅓ cup white vinegar
- 4.5 pounds pork shoulder can use butt as well
- 1 scotch bonnet pepper can use habanero or another chile pepper, seeded and finely diced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons ground coriander
- 1 teaspoon salt
- 1 cup water
- Lime wedges, jalapenos, guacamole, pickled onions optional- for serving
Instructions
- In a small bowl, combine the achiote paste, orange juice, lemon juice and vinegar. Mix thoroughly until all the achiote paste is wet and combined with the juices.3 tablespoons achiote, 1/3 cup fresh squeezed orange juice, 1/3 cup lemon juice, 1/3 cup white vinegar
- Place the meat in a large bowl and add the pepper, achiote/ juice mixture, and the spices and rub all over the pork. Make sure to get the juice in all the crevasses of the pork. Place in the refrigerator and let marinate overnight turning the pork at least once to ensure full coverage.4.5 pounds pork shoulder, 1 scotch bonnet pepper, 2 teaspoons ground cumin, 2 teaspoons smoked paprika, 2 teaspoons ground coriander, 1 teaspoon salt
- Place the pork and all the juice mixture in a crock pot or slow cooker. Add 1 cup of water and turn on low for 8 hours or longer.
- Remove pork from slow cooker and shred with two forks. If not serving right away, return pork to the slow cooker.
- Serve with lime wedges, hot pepper slices, guacamole, refried beans queso fresco or pickled onions.Lime wedges, jalapenos, guacamole, pickled onions
Dorothy Stainbrook says: 
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