Peruvian Cochinita Pibil (Pork Barbacoa) Recipe

Name: Peruvian Cochinita Pibil (Pork Barbacoa)
Prep time: 5 min
Cook time: 8 h
Total time: 8 h 5 min
Yield: 8.00 servings
Cuisine: Mexican
Ingredients: 1 1/2 cups ketchup; 3 Tbsp. apple cider vinegar; 3 Tbsp. Peruvian Chile Lime Seasoning; Juice & pulp of 1 orange; 1 (4 to 5 lb.) bone-in pork shoulder

YIELD
8 servings

TIME
Active Prep: 5 min
Cook: 8 hours

THANKS TO
Adapted from Norm by Ashlee Redger

NUTRITION

Dairy-Free

Gluten-Free

Nut-Free

NOTES

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

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

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

Add all Savory items to cart

NOTES

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

Other Recipe Suggestions

Hearty Guinness Beef Stew

Shredded Barbecue Chicken

Sloppy Joes

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.

DIRECTIONS

In a slow cooker, combine ketchup, vinegar, Peruvian Chile Lime Seasoning, and orange juice & pulp to form the "barbecue" 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.

SERVING SUGGESTIONS

Serve the saucy meat in tacos or burritos, on top of rice, or as a filling for tamales or enchiladas.

THANKS TO
Adapted from Norm by Ashlee Redger

NUTRITION

Dairy-Free

Gluten-Free

Nut-Free