Cochinita pibil tacos

Ingredients

• 1.81 kg (4 lb)boneless pork shoulder, trimmed of fat
• 15 ml (1 tbsp)GOYA® Adobo with Pepper
• 85 g (3 oz)achiote paste
• 1 small (about 120 ml, or ½ cup, finely chopped)yellow onion
• 5 ml (1 tsp), or 2 clovesGOYA® Minced Garlic, or finely chopped garlic
• 120 ml (½ cup)GOYA® Bitter Orange
• 60 ml (¼ cup)GOYA® Lime Juice
• 15 ml (1 tbsp)GOYA® Apple Cider Vinegar
• 1 packetGOYA® Sazón with Coriander and Annatto
• 30 ml (2 tbsp)GOYA® Ground Cumin
• 10 ml (2 tsp)smoked paprika
• 2.5 ml (½ tsp)GOYA® Ground Cinnamon
• 1 package, thawedGOYA® Banana Leaves
• 1 package (624 g / 22 oz)GOYA® Mini Corn Tortillas – Taquitos, warmed according to the packet instructions
• To tastefresh coriander, chopped
• 120 ml (½ cup)GOYA® Apple Cider Vinegar
• 7.5 ml (½ tbsp)GOYA® Lime Juice
• 5 ml (1 tsp)sugar
• 1habanero pepper, deseeded and finely chopped
• 1 mediumred onion, thinly sliced

Instructions

1. 1

   Marinate the pork

   Season the pork with Adobo. In a blender, combine the achiote paste, yellow onion, garlic, bitter orange, lime juice, cider vinegar, Sazón, cumin, smoked paprika and cinnamon. Blend for about 30 seconds, until combined. Spread the mixture over the pork, cover and refrigerate for at least 4 hours and up to 24 hours.

2. 2

   Slow-cook the pork

   Line the bottom of a 4-quart (about 3.8-litre) slow cooker with banana leaves. Add the marinated pork and cover it with any marinade left behind, then cover the pork with more banana leaves. Cook on LOW for about 8 hours, until tender enough to shred easily with a fork.

3. 3

   Pickle the onion

   Meanwhile, mix the vinegar, lime juice, sugar and habanero in a small bowl until the sugar dissolves. Add the red onion, cover and refrigerate for at least 4 hours.

4. 4

   Assemble the tacos

   Transfer the pork to a chopping board and shred it. Serve in warm mini corn tortillas topped with the pickled onions and chopped coriander.

What is cochinita pibil?

Cochinita pibil is a Yucatecan Mexican dish of pork marinated with achiote and citrus, traditionally wrapped in banana leaves and slow-cooked in an underground oven. This version uses a slow cooker for a practical home approach while keeping the distinctive marinade and leaf wrapping.

The pork is served as tacos here, with pickled red onion and coriander to balance its rich, deeply seasoned flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 45g protein, 36g carbs, 35g fat.

Most of the protein and fat come from the pork, while the corn tortillas provide much of the carbohydrate. The pork and seasoning also contribute sodium, though the exact amount depends on the branded products used. Add a fresh salad or vegetables alongside the tacos for a more varied plate.

The achiote marinade

Achiote paste: blended with bitter orange, lime, vinegar and spices, it gives the pork its vivid colour and earthy, tangy seasoning. Blend until smooth enough to spread evenly over the meat.

Citrus and spices: bitter orange and lime bring acidity, while cumin, smoked paprika and cinnamon add warmth. The Adobo and Sazón season the pork as well.

Why use banana leaves?

Leaf lining: banana leaves cover the base of the slow cooker and sit over the pork. They help enclose the meat and marinade as it cooks.

Thaw the leaves before using them so they are easier to position. Keep the pork covered with the leaves during cooking, as directed.

The slow-cooking cue

Low and slow: cook on LOW for about 8 hours, allowing time for the pork to become tender. The recipe’s clearest doneness test is whether it shreds easily with a fork.

Marinating time: give the pork at least 4 hours in the refrigerator, or leave it for up to 24 hours. The pickled onion also needs at least 4 hours to chill in its vinegar mixture.

Making the pickled onion

Dissolve the sugar in the vinegar, lime juice and chopped habanero before adding the sliced onion. This coats the onion in the seasoned liquid and gives it time to soften as it marinates.

The habanero is deseeded in this recipe, but it still brings heat. Keep the onion refrigerated while it marinates.

Serving the tacos

Warm the mini corn tortillas according to their packet instructions, then fill them with shredded pork. Add the pickled onion and coriander just before serving.

For a fuller plate, serve alongside beans or a simple salad. Their freshness and texture make a useful contrast to the rich pork and soft tortillas.

Recipe notes & tips

• Trim the pork shoulder before marinating, as specified in the ingredient list.
• Blend the marinade for the full 30 seconds so the onion and spices are well combined.
• Keep the pork refrigerated during its 4-to-24-hour marinade.
• Arrange banana leaves beneath and over the pork to cover it in the slow cooker.
• Check that the pork pulls apart easily with a fork before shredding.
• Warm the tortillas just before serving so they are ready to fill.

Variations

• Adjust the heat: use less habanero in the pickling mixture for a milder topping.
• Use larger tortillas: serve the shredded pork in standard corn tortillas if mini ones are unavailable.
• Add avocado: top each taco with slices for a creamy contrast.
• Serve with beans: add cooked beans on the side for a more substantial meal.
• Make extra pickled onion: prepare a larger batch if you like a sharper, crunchier topping.

Common mistakes to avoid

• Short marinating time: the pork needs at least 4 hours in the refrigerator; allow up to 24 hours if possible.
• Skipping the banana leaves: line the cooker and cover the meat with leaves as directed.
• Cooking on high: use the LOW setting and allow about 8 hours for the pork to become tender.
• Shredding too soon: wait until a fork can separate the pork easily.
• Adding onion before the sugar dissolves: stir the pickling liquid until the sugar has dissolved first.
• Overfilling the tortillas: use enough pork and toppings to fold or lift each taco comfortably.

How to store

Refrigerate leftover pork and pickled onion in separate covered containers and use within 3 days. Reheat the pork until piping hot, adding a little of its cooking liquid if it seems dry; warm tortillas separately just before serving.

Frequently asked questions