Cochinita Pibil, Pork Yucatan Mexico style

[INDYK]

I usually cook this pork roast rubbed down overnight with Adobo and other chili spices and then smothered in Tomatillo salsa cooking for 8-10 hrs. After cooking the pork is shredded and fried in lard and them served with hard and soft taco’s.

Today I will try this dish originating from Yucatan Mexico.
Traditionally wrapped in banana leaves and buried with coals, mine with be set in the cast iron and oven.

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
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.
Yeee Haww!

[ThunderGod]

As long as you don't travel through Mexico, ordering it at every restaurant...

[A J]

Sounds good. Let us know how in turns out.