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Cochinita Pibil

Author Vianney Rodriguez

Ingredients

  • 6 tablespoons annatto seeds
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • 1 3 pound boneless pork shoulder roast
  • 2 cinnamon sticks
  • 4 cloves garlic minced
  • 2 cups grapefruit juice
  • 2 cups orange juice
  • 1/2 cup lime juice
  • 1 bay leaf

Instructions

  1. Using a coffee grinder or mortar and pestle finely grind annatto seeds. Combine ground annatto seeds with salt, pepper, oregano, cumin and allspice in a bowl. Rub the spice mixture into the pork, place in a large resealable plastic bag and refrigerate overnight. The following day in a skillet or comal toast the cinnamon sticks over medium-high heat 2 minutes on each side, place in a 4-5 slow cooker along with pork, garlic, grapefruit juice, orange juice, lime juice and bay leaf. Cover and cook on low for 6-8 hours, until meat is tender. Remove pork from slow cooker, shred, and drizzle with juice and serve warm with tortillas, use for tortas or sopes.