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

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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 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