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September 16, 2025
Authentic Cochinita Pibil (Spicy Mexican Pulled Pork) Recipe
Authentic cochinita pibil delivers spicy Mexican pulled pork results without requiring extensive work, creating something so incredibly good it's hard to believe the simple preparation involved. This traditional recipe proves that authentic Mexican cooking doesn't always require complicated techniques while delivering exceptional flavors that rival restaurant preparations. The disbelief reflects how simple ingredients can create extraordinary results when properly prepared using traditional methods.
An authentic cochinita pibil recipe without a lot of the work! I couldn’t believe that something that good was so easy to make. The achiote paste can easily be found at most Mexican grocery stores.
Prep Time:
25 mins
Cook Time:
6 hrs 20 mins
Additional Time:
10 mins
Total Time:
6 hrs 55 mins
Servings:
6
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Ingredients
1 red onion, sliced thin
3 habanero peppers, sliced
10 limes, juiced
salt, to taste
3 ounces dried guajillo chile peppers, seeded and deveined
1 tablespoon vegetable oil
salt and pepper, to taste
3 pounds boneless pork shoulder, cut into 1-inch cubes
3 cups fresh orange juice
1 cup white vinegar
1 bulb garlic, peeled
7.5 ounces achiote paste
Directions
Combine onion, habanero peppers, lime juice, and salt in a bowl; cover and refrigerate while preparing and cooking pork. Use rubber gloves when preparing habanero peppers and avoid touching your eyes, nose, or skin while slicing peppers.
Place guajillo peppers in a bowl; pour enough hot water over peppers to cover. Allow to soak until peppers are softened, about 10 minutes.
Heat oil in a large skillet at medium-high heat. Season pork with salt and pepper; cook in hot oil until completely browned, 15 to 20 minutes. Transfer pork to a slow cooker.
Combine guajillo peppers, orange juice, vinegar, garlic, and achiote paste in a blender; blend until smooth. Pour sauce over pork cubes in the slow cooker.
Cook on High until pork easily falls apart, 6 to 8 hours. Remove pork to a serving dish and shred with 2 forks. Pour achiote sauce over shredded pork. To serve, top with the onion-habanero salsa.
Nutrition Facts (per serving)
| 468 | Calories |
| 25g | Fat |
| 40g | Carbs |
| 27g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 468 | |
| % Daily Value * | |
| Total Fat 25g | 32% |
| Saturated Fat 8g | 42% |
| Cholesterol 89mg | 30% |
| Sodium 369mg | 16% |
| Total Carbohydrate 40g | 14% |
| Dietary Fiber 8g | 29% |
| Total Sugars 13g | |
| Protein 27g | 54% |
| Vitamin C 105mg | 117% |
| Calcium 102mg | 8% |
| Iron 3mg | 18% |
| Potassium 1027mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
