Slow Cooker version of classic Yucatan Cochinita Pibil
The day before....
In a large bowl, mix until well blended the achiote paste, orange juice, vinegar, oregano, cumin, lime juice, tequila, and black pepper. Place pork into mixture, turn over to coat well, rubbing spice mixture into any crevices. Cover and refrigerate for 12 to 16 hours.
Cooking day...
Soak banana leaf (2-3 pieces to be able to wrap pork in) in hot water to make it pliable.
Reserve marinate
Place pork in center, add onions over the top, and wrap pork in leaves.
Place wrap pork into slow cooker, and pour remaining marinate over leaf packet.
Cook on high setting for about 1 hour, then low until pork is tender, about 4-6 hours additional, depending on size of meat cut.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (202g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 350 | ||
Calories from Fat: 208 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.1g | 31 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 10.3g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 80.5mg | 25 % | |
Sodium 80mg | 3 % | |
Potassium 459.5mg | 12 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 6.3g | ||
Protein 19.6g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 350
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