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Slow Cooker Cochinita Pibil Tacos
Cochinita Pibil is tender, deeply-flavored Mexican pulled pork. Its unique, earthy flavor comes from two places; the marinade, which is made from annatto paste, GOYA® Naranja Agria - Bitter Orange Marinade, and a medley of other spices; and herbaceous banana leaves that envelop the marinated pork as it slowly cooks. While Cochinita Pibil is traditionally cooked low and slow in an in-ground oven, here, a slow cooker simplifies the process to similar delicious results. Serve the pork in mini tortillas along with pickled red onions for an authentic taste of Mexico.
Ingredients
For the Pork:
4 lbs.
boneless pork shoulder, trimmed of fat
3 oz.
annatto paste
1
small yellow onion, finely chopped (about ½ cup)
1 tsp.
GOYA® Minced Garlic, or 2 cloves garlic, finely chopped
¼ cup
GOYA® Lemon Juice
1 tbsp.
GOYA® Apple Cider Vinegar
2 tsp.
GOYA® Ground Cumin
2 tsp.
smoked paprika
½ tsp.
GOYA® Ground Cinnamon
1 pkg.
frozen GOYA® Banana Leaves, thawed
1 pkg.
(22 oz.) GOYA® Mini Corn Tortilla - Taquitos, warmed according to package instructions
Fresh cilantro, chopped
For the Pickled Onions:
½ cup
GOYA® Apple Cider Vinegar
½ tbsp.
GOYA® Lemon Juice
1 tsp.
sugar
1
habanero pepper, seeded and finely chopped
1
medium red onion, thinly sliced
Directions
Step 1
Season pork with Adobo. In blender, add annatto paste, onion, garlic, Naranja Agria, lemon juice, vinegar, Sazón, cumin, smoked paprika and cinnamon. Blend until well combined, about 30 seconds. Rub pork all over with marinade; cover and refrigerate at least 4 hours, or up to 24 hours.
Step 2
Line 4-qt. slow cooker with banana leaves. Place marinated pork shoulder in slow cooker; top pork with any remaining marinade. Cover pork with banana leaf. Cook on LOW until pork is tender and shreds easily with fork, about 8 hours.
Step 3
Mean while, in small bowl, mix together vinegar, lime juice, sugar, and habanero pepper until sugar is dissolved. Stir in onions; cover and marinate in refrigerator at least 4 hours.
Step 4
Transfer pork to cutting board; shred pork. To serve, scoop shredded pork into warmed corn tortillas; top with pickled onions and cilantro.
New from Goya
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