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Yucatán Pulled Pork in the Slow-Cooker: Cochinita Pibil

Yucatán Pulled Pork in the Slow-Cooker: Cochinita Pibil
Home » Mexican food memories » Cochinita Pibil in slow cooker

Cochinita pibil is pulled pork that is typically cooked underground wrapped in banana leaves and marinated in a sweet, tangy orange and achiote sauce. This recipe uses the slow cooker so that typical home cooks can enjoy this wonderful Mexican dish. Enjoy this robust recipe without tortillas if you are low carb.

Sliced cochinita pibil with corn tortillas
Sliced cochinita pibil made in the slow cooker

Jump to: RECIPE | What is Cochinita Pibil? | Spices & Substitutions | How to Use Leftovers

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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.

Map of Mexico highlight the Yucatan state in red.
Yucatan Mexico in Red

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. 

Pulled pork with achiote paste wrapped in a banana leaf on a white plate with pink flowers.
Cochinita pibil wrapped in a banana leaf

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.

Classic 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!

Ingredients for Cochinita Pibel made in slow cooker or instant pot
Ingredients: orange, achiote rojo paste, pork shoulder, lemon, white vinegar, chile pepper fresh, cumin, paprika, coriander, salt

Ideas for Leftover Shredded Pork

 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. 

Cochinita pibil made in the instant pot
Cochinita pibil

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
Pulled pork with achiote paste cooked in a slow cooker and being pulled apart with forks.
Leftover pulled pork in achiote paste

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

Cochinita Pibel using pork shoulder and cooked in slow cooker
A traditional pork dish from the Yucatán peninsula, cooked in a crock pot rather than underground.
5 from 4 votes
Prep Time 10 minutes
Servings 4
Calories 489



  • 3 tablespoons achiote annatto paste, 1 1/2 oz
  • cup fresh squeezed orange juice
  • cup lemon juice
  • 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


  • 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



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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.
See this post to learn more about the similarities and differences between Low Carb, Slow Carb and Keto diets.


Calories: 489kcalCarbohydrates: 5gProtein: 62gFat: 23gFiber: 1gSugar: 3g
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