Chef: Larger images for small media devices

2026-01-30T12:55:02Z

Larger images for small media devices

New page

{{#seo:
|title= Cochinita pibil - A Mexican slow-cooker recipe
|titlemode=replace
|keywords=#pork #chillies #bayleaves #onion #tequila #marinade #cochinitapibil #lemons #garlic #julienned #lockandlock
|hashtagrev=032020
|description=Cochinita pibil, puerco pibil (Mexican pit-pork) is a fantastic traditional Mexican slow-roasted pork dish from the Yucatán. Ideal for use in a slow-cooker (crockpot)
}}

{{Template:AdvancePreparation}}

'''Cochinita pibil''', '''puerco pibil''' or '''Mexican pit-pork''' is a traditional [[Mexican]] slow-roasted pork dish from the Yucatán.

Preparation of traditional cochinita or puerco pibil involves [[marinating]] the [[meat]] in strongly acidic [[citrus juice]], colouring it with [[annatto seed]], and [[roasting]] the [[meat]] while it is wrapped in banana leaf. [[Tin foil]] now provides a modern substitute.

Traditionally, cochinita pibil was buried in a pit with a fire at the bottom to [[Roast|roast]] it. The Mayan word "pibil" means "buried".

This version is identical to the [[Cochinita pibil|original recipe]] except that is cooked in a slow cooker.
{{recipesummary
|TotalCalories = 4379
|PortionCalories = 729
|DatePublished=13th July 2013
|Author=JuliaBalbilla
|Servings = Serves 6
|Difficulty = 2
|TotalTime = 1 day, 8 hours, 15 minutes
|PrepTime = 1 day, 15 minutes
|CookTime = 8 hours
|Image = [[Image:Cochinita pibil recipe slow cooked.jpg|middle|none|alt=Electus]]
}}
</table>
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">

 
====Best recipe review====

''May favourite meal''

4.82/5

Especially cooked so slowley

 [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] 
</tr></td>
</table>
'''Grind to a powder'''
{{RecipeIngredients
| 2.5 tablespoons [[Annatto seeds|annatto seeds]]
| 1 teaspoon [[Cumin seeds|cumin seeds]]
| 1.5 teaspoons [[Peppercorns|peppercorns]]
| 1/2 a teaspoon [[allspice powder]] or 8 [[Allspice berries|allspice berries]]
| 5 whole [[Cloves|cloves]]
| 1/2 a teaspoon [[dried oregano]]
}}
'''[[Marinade]]'''
{{RecipeIngredientsNB
| 1 [[Onion|onion]], peeled and roughly chopped
| 2 [[Scotch bonnet chili peppers]] (or [[Chillies|chillies]] of choice)
| 80 ml [[Orange juice|orange juice]]
| 80 ml [[Red wine vinegar|red wine vinegar]]
| 1 tablespoon (30 ml) [[Salt|salt]]
| 8 Cloves of [[Garlic|garlic]], peeled.
| [[Juice|juice]] and zest of 2 [[Lemons|lemons]] and one [[lime]]
| splash of [[Tequila|tequila]]
| 2 [[Bay leaves|bay leaves]]
| 2 tablespoons of [[jaggery]] or [[muscovado sugar]]
| 1.3 kg mixture of [[Pork shoulder|pork shoulder]] and [[Pork]] cheek.
}}
'''Misc'''
{{RecipeIngredientsNB
| 12 [[Taco shells]], or [[Tortillas|tortillas]] for serving

}}

===[[Mise en place]]===
* Add the [[Spices|spices]] to a [[Coffee grinder|coffee grinder]] or [[Mortar and pestle|mortar and pestle]] and grind to a powder.
* De-[[Seed|seed]] and roughly chop the [[Chillies|chillies]]
* Add the [[Onion|onion]], [[Garlic|garlic]], [[Chillies|chillies]], [[Citrus|citrus]] juices, [[Vinegar|vinegar]], [[Salt|salt]] and [[Spice|spice]] powder to a [[Blender|blender]] and liquidise.
* Remove and discard the [[Pork rind|pork rind]] and cut the [[Pork|pork]] into 5cm (2") cubes. Retain some of the [[Fat|fat]].
* Place the [[Marinade|marinade]] ,[[bay leaves]] and the [[Pork|pork]] in a large [[lock and lock]] box or [[Tupperware]] container, shake well and [[Refrigerate|refrigerate]] for 24 hours, mixing now and then.
* For a little extra flavour, quarter the juiced [[lemons]] and [[limes]] and add them to the marinade. Discard the lemons and limes before cooking.
===Method===

{{RecipeMethod
| Place in the [[slow cooker]] and cook for 8 hours on low.
| Shred the meat with a fork and serve.
}}
<gallery widths=250px heights=250px perrow=5>
Image:Cochinita pibil marinade.jpg|thumb|300px|right|Cochinita pibil marinating
Image:Cochinita pibil ingredients.jpg|thumb|300px|right|The ingredients for cochinita pibil
</gallery>

===Serving suggestions===
As far as I can ascertain, the traditional way to serve this would be whole on [[plain rice]] with a salad and [[black beans]] or to shred the meat and serve in a rolled [[flour tortilla]] with a little [[salsa]].

When we had this, somewhat unconventionally, we treated Cochinita pibil as you would [[Peking duck]]. Shred the pork, serve with [[julienned]] [[spring onions]], [[julienned]] [[cucumber]], [[green salad]], halved [[flour tortillas]], [[sour cream]], [[garlic mayonnaise]] and a variety of Chinese [[sauces]] such as [[plum sauce]], [[hoisin sauce]] etc. Spread a [[tortilla]] with [[dips of your choice]], add a little salad and shredded pork, roll up and devour. An absolute and total success!

The fourth time I cooked this, we ate half of it 'Chinese style' and made a wonderful curry with the second half. Just fried up some onions, celery, garlic with my favourite [[curry paste]], added a can of [[coconut milk]] and a can of [[chick-peas]] simmered it for an hour or so and served it with rice and peas. That stretched it out for another 2 days!

===Variations===
I had no [[tequila]] so used [[dark rum]] instead.

===Chefs' note===
2 unseeded [[Scotch bonnet chili peppers]] made this dish very hot, delicious,but bearable. Remove the seeds if you don't want it too hot, or use a different [[chilli]].

{{Template:ThinkPig}}

If you have made the dish very (chili) hot, it's probably a good idea to separate the meat from the sauce before shredding the meat and serve the sauce separately. For the sake of your heart, leave it to settle for a bit then drain most of the fat off. It will be just as delicious, but much better for you.

Having made this a number of times, I now follow Jamie Oliver's idea for cooking [[slow roast lamb]], let the oven reach its highest setting, the moment you put the meat in the oven, reduce the heat to 160° C (325° F - gas 3).
==See also==
* [[Cochinita pibil]] (same recipe, oven cooked)
* [[The renowned Mr Brown Pulled Pork - Oriental]]
* [[Beer pickled belly of pork]]
* [[Pulled pork]]
* [[Slow roast recipes]]
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Garlic recipes]]
[[Category:Latin American recipes]]
[[Category:Main courses]]
[[Category:Meat recipes]]
[[Category:Mexican recipes]]
[[Category:Pork recipes]]
[[Category:Stews and casseroles]]
[[Category:Slow cooker recipes]]
[[Category:Slow cooked]]

<code 'hashtagrev:12032020'>[[Special:Search/pork|#pork]] [[Special:Search/chillies|#chillies]] [[Special:Search/bayleaves|#bayleaves]] [[Special:Search/onion|#onion]] [[Special:Search/tequila|#tequila]] [[Special:Search/marinade|#marinade]] [[Special:Search/cochinitapibil|#cochinitapibil]] [[Special:Search/lemons|#lemons]] [[Special:Search/garlic|#garlic]] [[Special:Search/julienned|#julienned]] [[Special:Search/lockandlock|#lockandlock]]
</code>

Cochinita pibil (slow cooker recipe) - Revision history

Chef: Larger images for small media devices