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Cochinita Pibil

Mexican style pulled pork


  • 4-6 lb Pork butt roast or tenderloin, stabbed all over with a fork
  • Achiote paste (recipe is on forkinit)
  • 1 c Seville orange juice (or sub 1/2 cup regular orange juice plus 1/2 cup lime juice)
  • ¼ c apple cider vinegar (may be omitted if you don't prefer the vinegary taste)
  • 1-2 cloves garlic, chopped, per lb of meat
  • 1 tsp salt per 2 lbs of meat (adjust as desired)
  • pepper


  • 3 carrots
  • 2 habaneros or other hot pepper
  • 2 large red onions
  • ½ c red wine vinegar
  • Salsa verde


  1. Rub the entire perforated roast with Achiote paste.

  2. Marinate roast in crock pot or Dutch oven with liquids, garlic, salt and pepper overnight or at least 8 hours.

  3. Slow roast in crock pot until tender to pull apart.

  4. Shred and mix with juices.


  1. Thinly slice carrots and peppers and chop in a food processor. Stop before it turns to paste!

  2. Heat vinegar and stir in sliced onions, let simmer until tender crisp.

  3. Salsa verde (see recipe on forkinit)

  4. Serve meat on a fresh flour tortilla topped with the condiments.

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