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Test Kitchen Approved

Cochinita Pibil Tacos

Recipe By Adapted from Norm by Ashlee Redger

Prep Time

5 Minutes

Cooking Time

8 Hours

Recipe By Adapted from Norm by Ashlee Redger

We gave this traditionally Mexican dish a Peruvian chile twist and adapted it to the slow cooker. The result? A rich, tender pulled pork that is balanced by a sauce of citrus, vinegar, and tomato ketchup.

Recipe Notes

This recipe was formerly called Norm's Black Hills Barbacoa.

Instant Pot directions:Pressure cook on high for 15 minutes per pound of meat. Allow pressure to naturally release.


For meat:

1 1/2 cups ketchup

3 Tbsp. apple cider vinegar

Juice & pulp of 1 orange

1 (4 to 5 lb.) bone-in pork shoulder

To assemble:

Taco tortillas

1 red onion, diced

1 red bell pepper, diced

1 avocado, cut into slices

1 lime, cut into wedges

Savory Spice ingredients in this recipe


Step 1: Cook meat

In a slow cooker, combine ketchup, vinegar, Peruvian Chile Lime Seasoning, and orange juice pulp to form the sauce. Add pork shoulder and turn to coat with sauce. Cook on high for about 8 hours, or until it is easy to pull meat apart with a fork. Discard the bone and shred pork with two forks, mixing to coat with sauce.

Step 2: Assemble and serve

Layer tortillas with pork, red onion, red bell pepper, and avocado. Drizzle with lime juice.