Cochinita pibil
A deeply flavored shredded pork dish from the Yucatan region of Mexica
- 4 lb Pork shoulder (boneless)
- 1 whole head garlic (separated into individual unpeeled cloves)
- 2 tablespoons olive oil
- ¼ cup achiote paste
- 2 tablespoons Mexican oregano
- 3 whole cloves
- 1 3-inch Mexican cinnamon stick
- 2 tablespoons whole black peppercorns
- 1 tablespoon whole cumin seed
- 1 tablespoon whole allspice berries
- ½ cup orange juice (freshly squeezed)
- ¼ cup lime juice (freshly squeezed)
- ¼ cup grapefruit juice (freshly squeezed)
- ¼ cup white vinegar
- 1 tablespoon soy sauce
- 1 white onion (julienne)
- 2 roma tomatoes (quartered)
- 8 bay leaves
- Kosher salt (to taste)
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Heat a dry skillet over medium high heat. Add the cloves of garlic and cook, stirring occasionally, until the husks are blackened. Peel the gloves and set aside.
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Add the oil and spices to the skillet, and cook until fragrant, about 2-3 minutes
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Transfer the spices to a blender, along with the citrus juices, vinegar, and soy sauce. Blend until smooth,
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Place the pork shoulder in a slow cooker and pour in the marinade, making sure all sides of the pork are covered. Add the onion, tomatoes, and bay leaves.
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Set the slow cooker on high and cook for 6 hours. Shred the pork an mix well with the juices in the slow cooker.
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Serve with warm tortillas, cotija cheese, diced onions and cilantro, crema, etc.
Chef J. - The Culinary Evangelist 
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