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Traditional Cochinita Pibil (Spicy Mexican Pulled Pork)

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PREP TIME
25 min
COOKING TIME
380 min
TOTAL TIME
415 min
SERVINGS
6 servings
Dinner Mexican
Traditional Cochinita Pibil (Spicy Mexican Pulled Pork)
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 1/2 ounces achiote paste
Instructions
1
Prepare a marinade by combining an onion, habanero peppers, lime juice, and salt in a bowl; keep it refrigerated while you prepare and cook pork. Wear protective gloves when handling habanero peppers to avoid any potential irritation, especially around your eyes, nose, and skin.
2
Soak guajillo peppers in a bowl with enough hot water to cover them; let them sit for about 10 minutes, allowing the peppers to become soft and pliable.
3
Heat a generous amount of oil in a large skillet over medium-high heat. Season the pork with salt and pepper; cook it in hot oil until it is nicely browned, taking around 15 to 20 minutes. Transfer the pork to a slow cooker.
4
Create a sauce by blending guajillo peppers, orange juice, vinegar, garlic, and achiote paste in a blender until you have a smooth mixture. Pour this sauce over the pork cubes in the slow cooker.
5
Cook the pork on High for 6 to 8 hours, or until it easily falls apart. Remove the pork from the slow cooker and shred it using two forks. Pour the achiote sauce over the shredded pork, making sure it's well coated.
6
To serve, place the shredded pork on a serving dish and top it with the onion-habanero salsa you prepared earlier.