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Cochinita Pibil Tacos
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Test Kitchen Approved Recipe

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.


YIELD
8 servings

TIME
Active Prep: 5 min
Cook: 8 hours

INGREDIENTS

  • For meat:

  • 1 1/2 cups ketchup
  • 3 Tbsp. apple cider vinegar
  • 2 Tbsp. Peruvian Chile Lime Seasoning
  • 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

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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. 



DIRECTIONS

For 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.

 

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



THANKS TO
Adapted from Norm by Ashlee Redger

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free



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