Cochinita Pibil Recipe Crockpot Recipe Cards

COCHINITA PIBIL

Steps:

• Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.
• Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover.
• Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves.
• While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.

AUTHENTIC COCHINITA PIBIL (SPICY MEXICAN PULLED PORK)

Steps:

• Combine the onion, habanero peppers, lime juice, and salt in a bowl; cover and refrigerate while preparing and cooking the pork. Use rubber gloves when preparing the habanero peppers and avoid touching your eyes, nose, or skin while slicing peppers.
• Place the guajillo peppers in a bowl; pour enough hot water over the peppers to cover. Allow to soak until the peppers are softened, about 10 minutes.
• Heat the oil in a large skillet at medium-high heat. Season pork with salt and pepper; cook in the hot oil until completely browned, 15 to 20 minutes. Transfer the pork to a slow cooker.
• Combine the guajillo peppers, orange juice, vinegar, garlic, and achiote paste in a blender; blend until smooth. Pour the sauce over the pork cubes in the slow cooker.
• Cook on High until the pork easily falls apart, 6 to 8 hours. Remove the pork to a serving dish and shred with 2 forks. Pour the achiote sauce over the shredded pork. To serve, top with the onion-habanero salsa.

COCHINITA PIBIL

Steps:

• Poke holes all over the pork with a fork. Rub achiote paste (I make my own, search my recipes) all over the pork, and set aside.
• In a large bowl, mix together the orange juice, lemon juice, and habanero peppers.
• Mix in the cumin, paprika, chili powder, coriander, salt and pepper.
• Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.
• Preheat the oven to 325 degrees F (165 degrees C).
• Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes.
• Place into a casserole dish, and cover.
• Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. Cooking time varies greatly, from 2 hours to 4 hours depending on oven, seal of banana leaves, meat etc.
• I don't have one, but some say it is great and easy in a slow cooker without the foil or leaves.
• While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan.
• Add onions, reduce heat to medium-low, and simmer until tender.
• Pour sauce over pork, and serve with white rice and corn tortillas.
• Each person can make tacos or fajitas with the pork, the rice and the sauce.
• * If you can't find Sevilla OJ, use 1/3 cup normal OJ, and 2/3 cup fresh squeezed lemon juice.