Pork Cochinita Pibil

Welcome to the Cooking Corner! Hard Rock Executive Sous Chef Alfredo Cisneros joined News On 6 at noon to show us how to make Pork Cochinita Pibil.

Ingredients:

1. Boneless Pork Shoulder 2 pounds
2. Orange Juice 25 oz.
3. Chicken Base 1/3 pound
4. Achiote Paste ½ pound
5. Medium Yellow Onions (Julienne) 4
6. Granulated Garlic 2 tablespoons
7. Granulated Cumin 2 tablespoons
8. Paprika 1/2 cup
9. Dark Chili Powder ½ cup
10. Ground White Pepper ½ tablespoon
11. Yellow Mustard 12 oz.
12. Pickle Spice 1/3 cup
13. 4” corn tortillas
14. Limes
15. Fresh cilantro 2 bunches

Directions:

1. Cut the pork into 4-inch chunks.

2. Mix onions, pickle spice, and mustard together; rub onto diced meat with your hands.

3. Mix orange juice, chicken base, achiote paste, granulated garlic, paprika, cumin, dark chili powder and white pepper together and add to blender until the achiote paste is completely mixed through with all the other spices.

4. Place the pork in the slow cooker and pour the sauce mixture over the top to about halfway in the cooker.

5. Mix together thoroughly.

6. Cover the slow cooker and cook on medium for 4 to 6 hours.

7. Remove the lid carefully and shred the pork chunks with a fork, keeping the sauce mixture in.

8. Place the desired amount of pork in the corn tortilla and top with chopped onion and cilantro.