Peruvian Cochinita Pibil (Pork Barbacoa)
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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
  • 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.



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 the Savory Spice Test Kitchen

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free



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