CROCK-POT COCHINITA PIBIL

By polloazul

Ingredients

• Meat and marinade:
• 1 1/2 pounds country-style boneless pork ribs
• 1 cup fresh lime juice (about 10 limes)
• 3/4 cup fresh orange juice
• 3 cloves garlic, crushed
• 1/2 of a large red onion, cut into 1/4 inch slices
• Spices:
• 3 tbsp white vinegar
• 1 1/2 tsp kosher salt
• 2 1/2 tsp ground achiote
• 1/4 tsp freshly ground pepper
• 1/2 tbsp olive oil
• 1 to 1 1/2 tsp whole Mexican oregano
• Salsa:
• 1/2 of a large red onion, sliced into small strips
• juice of 1 orange
• juice of 2 limes
• 1 roasted habanero, finely chopped
• For panuchos:
• 1 package of small tostadas or picaditas
• 1 cup refried black beans

Details

Adapted from theothersideofthetortilla.com

Preparation

Step 1

THE NIGHT BEFORE:

MARINATING THE MEAT

Start by squeezing the fresh lime juice and orange juice. Once you have the juice, put it in a medium to large glass bowl and add the crushed garlic.

Combine all the dry spices and mix well; then add vinegar and olive oil. Stir to incorporate the liquids and add to the glass bowl with the citrus juices and garlic. Stir well and add the pork to the bowl, making sure it’s completely covered by the juice. Cover and allow it to marinate overnight in the refrigerator.

MAKING THE SALSA

Slice 1/2 of a large red onion into small strips and mix it with the juice of 1 orange and 2 limes. Roast one habanero on your comal or in a skillet, remove the stem (and seeds if you want to reduce some of the heat), and finely chop. Add the habanero to the salsa. Store in an airtight container in the refrigerator overnight.

THE DAY OF:

Slice the remaining half onion into quarter-inch thick slices and place them on the bottom of the crock-pot. Remove the meat and marinade from the refrigerator and place the meat over the onions. Pour all the juice over the meat.

Place the lid on the crock-pot and cook on high for 5 hours (or on low for 8-9 hours).

You’ll know it’s finished cooking when you remove a piece of meat from the crock-pot and can shred it with a fork without much effort. Shred all the pork. Place the meat in a bowl and add a little juice from the crock-pot to keep the meat moist.

Heat the tostadas in the oven at 200º F for a few minutes. Spread warm refried black beans on the tostadas. Add the shredded pork on top of the beans and spoon some of the habanero salsa and onions on top of the pork.