Cochinta Pibil

This is such a flavorful dish and fun to make. You could use a dutch oven to cook more traditionally, but I used a slow cooker because I was really looking forward to coming home to a fragrant home! This serves quite a few people. My husband and I ate multiple nights of leftovers from this. There are tons of ways you could spruce this up. You could add some tomatoes or bell peppers if you’d like. I find that marinading the pork butt overnight really helps the flavor develop so I wouldn’t skip that part.

Cochinita Pibil

Ingredients:

• 4 lb pork butt with bone

• 3 tablespoons Achiote paste

• 2/3 cup freshly squeezed Orange juice

• 2/3 cup freshly squeezed Grapefruit juice

• Juice from 4 lemons

• 2 teaspoons Cumin

• 2 teaspoons Paprika

• 2 teaspoons Chili Powder

• 2 teaspoons ground Corinader

• 1 minced jalapeno (or more if you want to spice it up!)

• Salt and Pepper to taste

To serve:

• Warm tortillas

• Cotija cheese

• Sliced radishes

• Sliced jalapeños

• Pickled red Onions

• Cilantro/ Parsley

Directions:

1. Coat the pork butt with the achiote paste. Set aside.

2. Add all juices, spices and jalapeño into deep dish. Add the pork butt and refrigerate overnight or at least 6 hours.

3. Add to a slow cooker and cook on low for 12 hours. Remove bone and shred. The meat should be very tender at this point. Serve on a warm tortilla with all of the toppings. Enjoy!