Cochinita Pibil Tacos - A Slow Cooked Classic | Rick Bayless Taco Manual

Just say cochinita pibil in the Yucatan (or practically anywhere in Mexico nowadays), and thoughts of celebration come to mind. After all, in all its glory, we’re talking a whole pit-cooked pig, smeared generously with the unique savor of rusty-colored achiote seasoning and served with the meaty cooking juices, a drizzle of habanero fireworks and the citrus-sour of pickled red onion.

Truth is, you can make a delicious, satisfying, simple version of Mexico’s big-deal cochinita pibil for an everyday dinner. You just have to scale back the normal party-size portions, use prepared achiote seasoning and employ a slow-cooker (or Dutch oven, for oven-braising)!

Using a bone-in pork shoulder roast offers a rich flavor reminiscent of the whole pig version, and slow-cooking equals delicious satisfaction. Fried black beans, a salad and warm corn tortillas are my favorite accompaniments for this slow-cooked wonder. A final note: hot yellow chiles (like Hungarian wax) are commonly cooked with the meat in Yucatan. If that appeals, split them in half, take out the seeds and lay, cut side down, over the meat.

Recipe details below 👇
https://www.rickbayless.com/recipe/sl...

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00:00 Rick's Intro to Cochinita Pibil Tacos
00:58 Lining the Slow Cooker
03:32 Making Achiote Marinade
05:02 Filling the Slow Cooker
06:59 Six Hours Later...
07:46 Removing the Meat
08:12 Reducing the Leftover Juices
09:17 Ready to Serve!