Authentic Cochinita Pibil (Spicy Mexican Pulled Pork) Recipe -
Authentic Cochinita Pibil (Spicy Mexican Pulled Pork) Recipe
  • READY IN ABOUT 7 hrs

Authentic Cochinita Pibil (Spicy Mexican Pulled Pork)

Recipe by  

"A traditional Mexican dish without 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. Mouthwatering!!!!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    6 hrs 20 mins

    6 hrs 55 mins


  1. Combine the onion, habanero peppers, lime juice, and salt in a bowl; cover and refrigerate while preparing and cooking the pork. Use rubber gloves when preparing the habanero peppers and avoid touching your eyes, nose, or skin while slicing peppers.
  2. Place the guajillo peppers in a bowl; pour enough hot water over the peppers to cover. Allow to soak until the peppers are softened, about 10 minutes.
  3. Heat the oil in a large skillet at medium-high heat. Season pork with salt and pepper; cook in the hot oil until completely browned, 15 to 20 minutes. Transfer the pork to a slow cooker.
  4. Combine the guajillo peppers, orange juice, vinegar, garlic, and achiote paste in a blender; blend until smooth. Pour the sauce over the pork cubes in the slow cooker.
  5. Cook on High until the pork easily falls apart, 6 to 8 hours. Remove the pork to a serving dish and shred with 2 forks. Pour the achiote sauce over the shredded pork. To serve, top with the onion-habanero salsa.
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  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Oct 27, 2014

I'm Mexican, and I love when people try authentic Mexican food and not just the popular tex-mex style. Just a couple of things: For the onions and pepers, you can use a mixture of orange and lime juice so it is not so sour. It is not necessary to cook the meat in oil, as a matter of fact you shouldn't as the original thing is not done like this. Originally it is marinated for a good couple of hours or overnight with the achiote sauce and then baked in a ground type of oven....modern homes just use the normal oven, slow cooker or pressure cooker (up to you). You can skip the use of guajillo, but is also nice with it, and yes it has liquid after you cooked it, that is NORMAL. The correct amount of salt is the key for all the ingredients to come together. This is not a spicy dish, the spice comes from the habaneros, but that should be added individually at the dinner table. Remember that Mexican food is very complex and what is prepared in the south is completely different form the northern part of the country. This is a southern dish. Hope you enjoy it!

Most Helpful Critical Review
May 17, 2010

This recipe wasn't as flavorful as I'd hoped. The pork swam in the sauce, I suspect this was the problem. Most other recipes I see for this use much less liquid. That said, the pork was very moist and we enjoyed it it tortillas.


15 Ratings

Apr 26, 2010

Delicious!!! I didn't expect that this was going to be that GOOD. I would rate it 10 if I could. I haven't had something that exquisite in a long time. Being easy to prepare is a bonus. We made some hand made tortillas and dinner was a major hit. I can't wait to have leftovers for lunch.

Apr 23, 2010

Lo Mejor! I'm going to have to stock up on achiote paste, because this made a fantastico slow-cooker meal. We sprinkled with a little cotija cheese and served with tortillas. Too easy and too good to not be tried.

Sep 26, 2011

This is the REAL thing!! Finally an authentic Mexican recipe without cumin!!! Traditional Cochinita Pibil does include habanero peppers... they are extremely hot. If they're too much for you, you could substitute serranos or green chiles de árbol. My compliments to the poster.

Jul 03, 2011

Giving it four stars only because I very loosely based last night's pulled pork on this - I'm sure it's great as written, but my 6-year-old is anti-spicy, and I have only my own stash of hot sauce - no chillies, peppers or Achiote paste (never even heard of it before) in the house. So - I basically rubbed and seared the pork, mixed the vinegar, OJ, and garlic, and popped it in the slow cooker all afternoon. What came out was awesome. I pulled the pork and drizzled the juice on it and had it on sandwich buns - it was like a citrus-y vinegar-style pulled pork. The picky kid scarfed it down excitedly.

Oct 25, 2011

We liked this a lot! It is such an easy way to make puerco pibil. I saw another recipe that added 1.5 TB of cinnamon and bay leaves so I added those (8 bay leaves). I also took the advice of another poster and added 1/3 can OJ concentrate to the liquid and another 1/3 can to the juice of 5 limes (not 10 limes)in the salsa. I chopped the onions slices and added cilantro to the salsa, and it was GREAT. I can see using this citrus onion sauce on other dishes, it was really tasty. I served this piled on thick cheese arepas (thick central-american corn tortillas/pancakes)and we ate with a knife and fork. Next time--I don't really like the taste of achiote paste that much so I think next time I will halve that to 3.5 oz, it was just too strong. Thank you for posting this recipe!!

May 19, 2012

This was a hit!!!! Didn't make enough though. Definitely will make again.


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  • Calories
  • 468 kcal
  • 23%
  • Carbohydrates
  • 39.6 g
  • 13%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 24.9 g
  • 38%
  • Fiber
  • 8.1 g
  • 32%
  • Protein
  • 27.1 g
  • 54%
  • Sodium
  • 317 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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