Go Back
–+ servings
Cochinita Pibil tacos are to die for. Incredibly tender meat topped with chopped cilantro and cebolla en escabeche (pickled red onions). Each bite is heavenly. Recipe with Video and step-by-step pictures. By Mama Maggie's Kitchen
Print Recipe
5 from 4 votes

Cochinita Pibil

Cochinita Pibil tacos are to die for. Incredibly tender meat topped with chopped cilantro and cebolla en escabeche (pickled red onions). Each bite of this Authentic Mexican recipe is heavenly.
Prep Time1 day
Cook Time6 hours
Total Time1 day 6 hours
Course: Dinner
Cuisine: Mexican
Servings: 8 people
Calories: 224kcal
Author: Maggie Unzueta

Equipment

  • Slow Cooker

Ingredients

For the Marinade

For the Pork

  • 4 lbs pork shoulder chopped
  • 9 feet banana leaves cut into 3-feet pieces
  • ½ cup water

To serve

Instructions

  • Add all the marinade ingredients into a blender.
  • Blend until smooth.
  • Chop up the pork into pieces.
  • The size of the pieces do no matter since the meat will be shredded later.
  • In a container, pour some of the marinade over the pork.
  • Individually marinate the pieces of pork.
  • Do not add all the sauce over the pork. Use only what is necessary.
  • Cover the pork, and let sit in the fridge overnight.
    Minimum 4 hours.
  • When ready, heat the banana leaves over a hot griddle or gas stove.
  • Move the banana leaf quickly and carefully over the flame.
  • As soon as it turns dark green, it is ready.
  • Wash the banana leaves.
  • Place one of the banana leaves into the slow cooker lengthwise.
  • Place another banana leaf, over the other leaf criss cross.
  • Some of the banana leaves will overflow out of the slow cooker.
  • Add the marinated pork into the banana leaves.
  • Cover the meat with the overflowing banana leaves, wrapping the pork.
  • Add the water around the banana leaves. Not directly into the pork wrapping.
  • Set the slow cooker to low for 8 hours, or high for 6 hours.
  • Once it's ready, remove the lid to the slow cooker.
  • Open up the banana leaves.
  • Carefully remove the pork to a separate container and shred the meat.
  • Discard the banana leaves.
  • Serve as tacos on corn tortillas and top with pickled red onions.

Video

Notes

Be sure not to add too much pork. The lid needs to fit in order for the meat to cook properly.
Freeze any extra marinate for later use. It can stay in the freezer for up to 6 months.

DUTCH OVEN INSTRUCTIONS:

  • Follow the instructions up until step 19.
  • Cover with the lid. Heat the oven to 400 degrees F.
  • Bake until pork is tender. 2 ½ hours.

INSTANT POT INSTRUCTIONS:

  • Follow the instructions up until step 12.
  • Place the metal trivet inside the instant pot. Add ½ cup water.
  • Put one piece of the banana leaf in the pot, put the second piece across, making an X.
  • Add the pork to the middle of the leaves.
  • Fold the leaves over the pork to tuck them in.
  • Lock the lid. Move valve to “Sealing.”
  • Cook on High Pressure for 60 minutes.
  • Full natural release for 20 minutes.

Nutrition

Calories: 224kcal | Carbohydrates: 5g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 204mg | Potassium: 541mg | Fiber: 1g | Sugar: 2g | Vitamin A: 47IU | Vitamin C: 15mg | Calcium: 30mg | Iron: 2mg