Wednesday, December 31, 2014

Slow Cooker Cochinita Pibil




This is melt-in-your-mouth pork and the anchiote paste is key. If you cannot find it at your local store, it is available on amazon.com. It is also best to use freshly squeezed juice if possible. This is perfect to put together the night before and then place in the slow cooker and forget it.  

Slow Cooker Cochinita Pibil 
by Tracy 
Adapted  from Conchinita Pibil in  Houston Classic Mexican Recipes

Equipment:
Hamilton Beach Set & Forget 6 Quart Programmable Slow Cooker
Slow cooker liner

2 banana leaves
4-5 pounds pork shoulder, cut into 1-inch thick steaks
2 Tablespoons salt
1 ½ Tablespoons black pepper
1 Tablespoon cumin 
6 cloves garlic
½ cup anchiote paste
3/8 cup grapefruit juice
1/3 cup orange juice
¼  cup lime juice
¼ cup lemon juice
¾ cup pineapple juice
¼ cup red wine vinegar
2 Tablespoons oregano
2 bay leaves
1 jalapeno, sliced
2 banana leaves
6 large tomatoes, sliced
1 large onion, sliced

Place the slow cooker liner in the crock of the slow cooker. Using the banana leaves, lay them down into the slow cooker in a cross pattern. Later you will wrap up the ingredients into a “banana leaf package.”  

Brown the pork steaks on both sides using a grill or saute pan. Place them on top of the banana leaves in the slow cooker. In a large bowl, combine the salt, pepper, cumin, garlic cloves, anchiote paste, juices, vinegar, oregano, bay leaves and jalapeno. Whisk together until anchiote paste is dissolved. Pour the mixture over the pork in the slow cooker. Layer the tomatoes and onions on top. Enclose the ingredients with the banana leaves, removing any excess if needed. Place the lid on the slow cooker and program to cook on low for 8 hours. Remove the bay leaves and discard the banana leaves. Serve with flour tortillas and pickled red onions.  

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