Cochinita Pibil Slow cooker

Clean extra fat from pork and place in slow cookers (3-5 lbs is sufficent to feed a family of 4 plus take leftovers for lunch, or freeze)

In small pot boil jalepeno peppers, once soft, take out seeds, mash into paste (you can add a little water and blend as well, or just chop into small pieces, all depends on your preference)

Sqeeze 1/2 cup of lime juice, place in small bowl. (Aprx. 4-6 limes)

Add 1/2 - 3/4 of a pack of Achiote (found in oriental or latin stores)

Add chicken bullion cube

Add 2 tsp of salt

Mix Achiote, bullion cube, salt and lime juice until disolved

Pour over top of pork

Crush 5 cloves of garlic and throw on top

Slice the onions into 1/4" slices and throw on top.

If you have banana leaves then take a few and loosely cover the mixture.

Cook on high setting for 6-8 hours, take out and shred the meat with your hands or 2 forks.

ENJOY!

You can serve this on rice, buns, or pasta if you like.

For true mexican style dinner - eat in tacos with tortillas, rice and black beans (boiled until soft from dried beans or bought in a can) and garnish with cilantro, lime juice, and onion.

Clean extra fat from pork and place in slow cookers (3-5 lbs is sufficent to feed a family of 4 plus take leftovers for lunch, or freeze)

In small pot boil jalepeno peppers, once soft, take out seeds, mash into paste (you can add a little water and blend as well, or just chop into small pieces, all depends on your preference)

Sqeeze 1/2 cup of lime juice, place in small bowl. (Aprx. 4-6 limes)

Add 1/2 - 3/4 of a pack of Achiote (found in oriental or latin stores)

Add chicken bullion cube

Add 2 tsp of salt

Mix Achiote, bullion cube, salt and lime juice until disolved

Pour over top of pork

Crush 5 cloves of garlic and throw on top

Slice the onions into 1/4" slices and throw on top.

If you have banana leaves then take a few and loosely cover the mixture.

Cook on high setting for 6-8 hours, take out and shred the meat with your hands or 2 forks.

ENJOY!

You can serve this on rice, buns, or pasta if you like.

For true mexican style dinner - eat in tacos with tortillas, rice and black beans (boiled until soft from dried beans or bought in a can) and garnish with cilantro, lime juice, and onion.


Serving Size: makes 12-15 tacos or 6 1-cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user JESSICACOXPOZOS.