Slow cooker cochinita pibil. This cochinita pibil is one of the most popular dishes in all of Mexico. It’s traditionally made with pork, but you can use a combination of pork and beef if you like.
What are the health benefits of eating this dish?
Cochinita Pibil is a slow cooker dish that originated in the Yucatan region of Mexico. This dish is traditionally made with pork, citrus juice, garlic, oregano, and other spices. It is then wrapped in banana leaves and cooked for hours.
The ingredients used to make cochinita pibil are simple but they create an amazing dish that can be eaten as a main course or as a side dish with other Mexican dishes like tacos or enchiladas.
Health benefits of eating slow cooker cochinita pibil:
-Cochinita pibil has high levels of protein which can help you feel full for longer periods of time.
-Pork contains selenium which can help prevent cancer cells from forming as well as protect against heart disease and stroke.
-Banana leaves are rich in vitamin B6 which provides a variety of health benefits such as preventing anemia and boosting the immune system.
Mixing a Homemade Achiote Paste For Your Cochinita Pibil Recipe
Mixing a homemade achiote paste for your slow cooker cochinita pibil recipe is an easy task.
You will need to mix the following ingredients: -1 tablespoon of olive oil -2 tablespoons of vinegar -2 tablespoons of lime juice -1 teaspoon salt -1 teaspoon ground black pepper -3 cloves garlic, minced or pressed through a garlic press.
Adding the Aromatics to Your Pot of Slow-Cooked Pork
We will go over what to use and how much, as well as the reasoning behind their inclusion.
In order to get the best flavor from your slow-cooked pork, you need to include aromatics. These are ingredients that add flavor and aroma to your dish. The most common are onion, garlic, and oregano.
Slow Cooker Cochinita Pibil
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- 3 pounds (1.44 kg) of boneless pork shoulder roast
- 4 tablespoons achiote paste
- 1 tablespoon garlic paste
- 1 tablespoon onion powder
- 1 tablespoon apple cider vinegar
- 1 tablespoon kosher salt
- 1½ teaspoons freshly ground black pepper
- freshly squeezed juice of 1 orange
- 12 oz (360 ml) of pale ale
- Pickled Red Onions:
- 1 large red onion, peeled and thinly sliced
- freshly squeezed juice of 1 lime
- kosher salt, to taste
- corn tortillas
In a slow cooker, combine the achiote paste, garlic powder, onion powder, vinegar, salt, black pepper, and oranger juice. Stir well.
Using a fork, mash these ingredients to make a pork marinade.
Add pork shoulder roast and rotate, using tongs, until pork is evenly coated with the marinade.
Pour the beer into the slow cooker.
Cover the pot and cook on a low-heat setting for 8 hours or on high for 4 hours.
Meanwhile, prepare the pickled red onions by combining all ingredients in a small mixing bowl and tossing well.
Let it sit at room temperature for at least 30 minutes or refrigerate for up to 3 days.
Turn off the cooker and open the lid. Using tongs, remove cooked meat from the pot and transfer it o a large plate.
Using a fork, shred the meat, and remove any large pieces of fat.
Pour out the cooking liquid from the crockpot into a measuring cup with a fat separator. Allow the fat to come to the top and discard it.
Return shredded pork to the slow cooker and pour in fat-free broth. Stir well.
Serve the dish in corn tortillas with pickled red onions. Enjoy!