Mexican pulled pork tacos

Mexican recipes

Meat and poultry




While Cochinita Pibil is traditionally cooked low and slow in an in-ground oven, here, a slow cooker simplifies the process to similar delicious results. Serve the pork in mini tortillas along with pickled red onions for an authentic taste of Mexico.

Ingredients Preparation Share




For pickled onions:

  • 0.5 cup sider vinagar
  • 0.5 tablespoon lemon juice
  • 1 tablespoon sugar
  • 1 habanero pepper
  • 1 red onion


  1. Season pork with Adobo. In blender, add annatto paste, onion, garlic, Naranja Agria, lemon juice, vinegar, Sazón, cumin, smoked paprika and cinnamon. Blend until well combined, about 30 seconds. Rub pork all over with marinade; cover and refrigerate at least 4 hours, or up to 24 hours.
  2. Place marinated pork shoulder in slow cooker; top pork with any remaining marinade. Cover pork with banana leaf. Cook on LOW until pork is tender and shreds easily with fork, about 8 hours.
  3. Mean while, in small bowl, mix together vinegar, lime juice, sugar, and habanero pepper until sugar is dissolved. Stir in onions; cover and marinate in refrigerator at least 4 hours.
  4. Transfer pork to cutting board; shred pork. To serve, scoop shredded pork into warmed corn tortillas; top with pickled onions and cilantro.

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