1 red onionsliced thin
3 habanero pepperssliced
to taste Salt
3 ounces dried guajillo chile peppersseeded and deveined
1 tablespoon Vegetable Oil
to taste Salt and pepper
3 pounds boneless pork shouldercut into 1-inch cubes
3 cups fresh orange juice
1 cup white vinegar
1 bulb garlicpeeled
7 ½ ounces achiote paste
Cochinita pibil is a pork dish that originally comes from the Yucatan, Mexico. It is sometimes used as a taco filling – the melt-in-your-mouth, slow cooked pork shoulder goes great with other bold flavours and textures such as crunchy taco shells, pickled onion, creamy cheese or punchy cilantro. However, sometimes a big chunk of this braised pork is served on a mound of rice and savoured just as is! This dish is not meant to be firey hot, instead is flavoured by the garlic, orange juice and stock.
Original recipe yields 6 servings
How to Make Cochinita Pibil:
- 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.