Cochinita pibil (Yucatan-style shredded pork) recipe скачать в хорошем качестве

Cochinita pibil (Yucatan-style shredded pork) recipe

This drool inducing specialty from the Mexican state of Yucatan is typically made by slow cooking a whole suckling pig in a pit for hours on end. Don't have access to a whole pig or a pit? That's ok, I'll show you how to make a mouthwatering version at home, in a slow cooker. Scroll for recipe. ************************************************************** For more dinner inspiration and meal plans, visit: https://www.thedinnerfix.com ************************************************************** Slow cooker cochinita pibil Serves 6-8 Ingredients- For the pork: 1 3.5-4 lb. bone-in pork shoulder* ½ 3.5oz packet achiote paste ¼ cup fresh squeezed lime juice** 1 cup orange juice, divided** 1 tablespoon kosher salt 2 teaspoons vegetable oil 1 large white onion, sliced ¼ inch thick 3-4 banana leaves cut about 1 ½ feet long x 1 foot wide (optional) For the pickled onions: 1 red onion, sliced thin ¼ cup lime juice Tortillas, for serving Habanero hot sauce, for serving (I like Yucateco brand) *You can sub bone-in pork shoulder that's been cut into large (3-4 inch) chunks. **If you have access to sour oranges, use 1 1/4 cup of sour orange juice instead of the lime and orange juices. Sour orange juice is used in the traditional preparation but it isn't as widely available where I live Directions- If using banana leaves: using tongs, run the banana leaves over an open flame on a gas burner until pliable; a few seconds per side. Line a slow cooker with the banana leaves so that the long edges run from the center of the slow cooker up the sides. The narrow ends should overlap along the bottom. Warm the vegetable oil in a medium sauté pan over medium heat. Add the white onion and sauté, stirring occasionally until the onion begins to soften, about 5 minutes. Meanwhile, transfer the pork in the slow cooker. Place the achiote paste, ¼ cup lime juice, ½ cup of orange juice, and kosher salt in a blender. Blend until smooth then pour over the pork. Top the pork with the sautéed onions. Add the remaining ½ cup of orange juice to the skillet and warm over low heat, scraping up any onion bits that may have stuck to the bottom of the pan. Pour into the slow cooker. Fold the banana leaves over the top of the pork, cover, and cook on high until the pork is fall apart tender, about 5 ½ to 6 hours. (If using pork shoulder chunks instead of a whole shoulder, this should take around 4 hours.) While the pork cooks, pickle the red onions. Place the red onion in a medium bowl. Pour the ¼ cup lime juice over the top and toss. Allow to pickle on the counter while the pork cooks, tossing occasionally. Transfer the cooked pork to a medium size bowl, discarding the bones and leaving as much of the liquid behind in the slow cooker as possible. Cover with foil to keep warm. Strain the liquid left behind into a large measuring cup and allow to sit for 5 minutes so that the fat floats to the top. Skim the fat and then pour the remaining liquid into a medium skillet. Cook over high heat until reduced by half and thickened, about 5 -10 minutes. Meanwhile, shred the pork using two forks. Pour the reduced sauce over the pork and toss to combine. Serve in tacos, or alongside black beans. Garnish with pickled onions and hot sauce to taste.