Slow cooker cochinita pibil tacos-rootsandcook

Slow cooker cochinita pibil

Slow cooker cochinita pibil, homemade version.

If you like to go to Mexican restaurants or you have been to Mexico, you know that cochinita pibil tacos are one of the most famous tacos from Mexican cuisine. And let me tell you a secret, they are not difficult to make them at home! The only challenge is that you will need to explore your local markets or supermarkets to find achiote paste. But that is also part of the fun of cooking something new at home.

We will be using the slow cooker to simulate the slow cooking process of the pibil, so I can assure you that meat will be extremely juicy and tender.

Slow cooker cochinita pibil-rootsandcook

Key ingredients to make cochinita pibil

There are 2 ingredients to make slow cooker cochinita pibil, achiote paste and banana leaves.

Achiote paste

You can buy it online here.

Banana leaves

In The Netherlands you can buy them fresh or frozen at the Amazing Oriental supermarket.

Slow cooker cochinita pibil-rootsandcook

Pickled red onion

If you want to make homemade pickled onion, which is really easy to make. You can use this recipe but using thinly sliced red onion instead of radish (you can also use radish and onion, as it will be delicious). Pickled radish and onion recipe.

Slow cooker cochinita pibil

Recipe by Enara ParraCourse: MainCuisine: MexicanDifficulty: Easy


Prep time


Cooking time




  • 2 banana leaves

  • Cochinita pibil:
  • 500 g pork shoulder

  • 70 g achiote paste

  • 100 ml orange juice

  • 20 ml lime or lemon juice

  • 5 allspice peppercorns

  • 1 bay leaf

  • 2 garlic cloves

  • 1 clove

  • 1/2 teaspoon oregano

  • 1/2 teaspoon paprika powder

  • 1/2 teaspoon cumin

  • 1 teaspoon salt

  • Pickled onion: Recipe here
  • Corn tortillas: Recipe here


  • Cut pork shoulder into 2 cm pieces and place in a container.
  • Place the juice, achiote paste and rest of the ingredients in a blender and blend for 1-2 minutes.
  • Pour the marinade over the pork and rub to distribute evenly.
  • Close the container and place in the refrigerator over night or for at least 1 hour.
  • Next day, wash and path dry the banana leaves.
  • Lay one banana leave on the slow cooker lengthwise and the other one across the width. Banana leaves need to cover the bottom of the slow cooker to create a kind of nest.
  • Place the marinated pork on that nest and fold up the banana leaves to create a package.
  • Pour 1/4 cup of water, from the side of the package to the bottom.
  • Place the lid and cook for 4 hours on HIGH or for 8 hours on LOW.
  • Meanwhile you can prepare the pickled onion.
  • When the meat is almost ready, prepare or heat the tortillas.
  • When the meat is ready, transfer the banana package to a large bowl and unfold it.
  • Use two forks to shred the pork.
  • Assembly the tacos with some cochinita pibil, pickled onions and some lime juice or chopped fresh cilantro.

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