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Making a true cochinita pibil requires a whole pig and a massive cooking pit. After the swine gets a coating of achiote marinade, it’s wrapped in banana leaves, placed in a bonfire-type pit, covered with hot embers, then buried. About six hours later, it’s dinner time. The technique is pretty cool, but doing this in your own backyard is a very bad idea, and you’ll end up with an unsightly lawn once you’re through.
Instead of running the risk of disrupting a gas line, try Port and Finn’s slow cooker pork. And don’t skip the pickled onions because they really help to cut through the richness of the pork. You can make them way in advance if necessary.
Pork
• 1 (4½-pound) pork butt
• 3 tablespoons achiote paste
• ⅓ cup orange juice
• ⅓ cup freshly squeezed lemon juice
• ⅓ cup white vinegar
• 1 habanero, seeded and minced
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon salt
Pickled onions
• 1 red onion, halved and sliced
• ½ cup apple cider vinegar
• 1 teaspoon salt
• 1 tablespoon sugar
• ½ teaspoon black peppercorns
To serve
• Small corn tortillas
• Cilantro sprigs
• Crumbled queso fresco
Rub pork with achiote paste to coat, massaging into the meat. Combine citrus juices, white wine vinegar, habanero, and spices in a large bowl. Transfer pork to mixture, and let marinate in the fridge for 4 to 24 hours. Turn pork halfway through.
In a small bowl, combine cider vinegar, 1 teaspoon salt, and sugar, stirring to dissolve. Arrange onions in a glass jar, and pour vinegar mixture over the top. Add the peppercorns, and fill with enough water to just cover. Set aside at room temperature for at least 1 hour. Refrigerate until ready to use.
Transfer pork and marinade to a slow cooker, and add 1 cup of water. Cook on low for 8 hours. Remove pork, shred with two forks, and mix back into juices in the slow cooker. Serve with tortillas, pickled onions, cilantro, and cheese.
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 mscheffler
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