Crock Pot Puerco Pibil

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Pork shoulder, citrus and spices come together in this super-easy crock pot dish that I guarantee will be a huge punch of flavor. I adapted the recipe from one I found on a pressure cooker website and had to modify the achiote paste portion using dry ingredients from scratch because I couldn’t find it at my local market. Puerco pibil (roast pork shoulder with achiote and spices) comes from the Yucutan region of Mexico. It’s traditionally cooked in banana leaves but since I didn’t have those (nor did I have a pit to bury it in – the traditional way of cooking puerco pibil) I just threw everything in the crock pot and let it go for about 8 hours on low. The next morning I was greeted with a savory broth and fork tender pork.

Prep time: 10 min     Cook time: 8 hours (crock pot)    Makes: ~4 pounds

Ingredients:

  • 1 medium onion
  • 15 ounce can of diced fire-roasted tomato
  • 2 Tbsp annato powder (sub paprika if you can’t find annato)
  • 1 tsp ground cumin
  • 1 tsp ground black pepper
  • 1 tsp salt
  • Pinch of nutmeg
  • 5 lb (~2.5 kg) pork shoulder roast (I bought two smaller roasts)
  • 1 orange, juiced
  • 1/4 cup apple cider vinegar
  • 2 tsp salt

Directions:

  1. In a small bowl, mix the annato, cumin, black pepper, 1 tsp salt and pinch of nutmeg. Stir in a bit of water until the spices have a thick, paste-like consistency. photo-572
  2. Slice the onion and add to a skillet with a spoonful of fat (coconut oil, etc) over medium heat. Cook for a few minutes until translucent, then add the can of tomatoes. Cook for a few more minutes until softened.
  3. Prepare the pork by trimming off any large pieces of external fat (if there is fat on the inside of the meat, most of it will cook out). Slice each roast into long pieces about 1.5″ wide. Season with salt.
  4. In the crockpot, mix the juice of one orange with the cider vinegar. Add the annato / spice paste and stir until dissolved. Lay the pork into the liquid. Top with the tomato / onion mixture.
  5. Cook on low for 6-8 hours (longer is okay, too). Skim the excess fat off the top while it’s still warm or refrigerate and the fat will solidify on top and can be scooped off.
  6. This was delicious with a couple of eggs for breakfast!
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19 thoughts on “Crock Pot Puerco Pibil

    1. Steph

      Hey Rodger! Stoked! It saves me so much time. I even added a tab to my homepage with just crock pot recipes. I imagine annato powder will be hard for you to get in the UK so you can substitute sweet paprika instead :)

      Reply
  1. Melissa

    I made this today, and it was AMAZING! I just discovered your site a couple of weeks ago, and so far all of your recipes I’ve tried are wonderful!

    Reply
    1. Steph Post author

      Hi Melissa! That’s so sweet…I am really, really glad that you liked it. Appreciate you taking the time to let me know.

      Reply
  2. Pingback: 23 Easy Paleo Crock Pot Recipes | Paleo Grubs

  3. Abbey

    This turned out really good and super tender! I was surprised I actually made it! ha ha. I served it with some steamed broccoli for a lovely Friday night dinner. The broccoli was even better with some of the sauce on top!

    Reply
  4. Charlotte

    Hi! This was the first paleo meal I cooked and the first crock pot meal! It was really easy and tasty. I ate it with eggs for breakfast, then topped it with green chile and avacado and cilantro for lunch. Yum!

    Reply
  5. Pingback: Day 2- Crock Pot Puerco Pibil | Rosario Sather

  6. Nicky

    This sounds delicious! I grew up in Mexico and love the food. I was thinking of making some cauliflower “tortillas” to go with it with a side of avocado and tomatoes. Have you got a super tortilla recipe or know of one? Can’t wait to make this!!

    Reply
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  8. Kelly

    Hey Steph, I’m going to make this tonight but I had a question about trimming the extra fat. My pork is pasture raised from a local farm/Meat CSA program. Do I still trim the fat? If so, can I store/cooke the fat for later use?

    Thanks,
    Kelly

    Reply

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