Peruvian Cochinita Pibil (Pork Barbacoa) Recipe
Active Prep: 5 min
Cook: 8 hours
- 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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This recipe was formerly called Norm's Black Hills Barbacoa.
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.
Serve the saucy meat in tacos or burritos, on top of rice, or as a filling for tamales or enchiladas.
Adapted from Norm by Ashlee Redger