Slow Cooker Cochinita Pibil

Preparation

1. 1In a blender or food processor, combine the achiote paste, sour orange juice, minced garlic, ground cumin, dried Mexican oregano, ground black pepper, and salt. Blend until a smooth paste is formed.
2. 2Place the pork shoulder pieces into a large bowl or a resealable plastic bag. Pour the achiote marinade over the pork, ensuring all pieces are fully coated. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate.

Cooking

1. 1If using, line the slow cooker with banana leaves, ensuring they overlap slightly and come up the sides. This adds an authentic aroma and helps tenderize the meat.
2. 2Place the marinated pork shoulder pieces into the slow cooker, along with any remaining marinade. Pour in the pork broth.
3. 3Cover and cook on low for 8-10 hours, or on high for 4-6 hours, until the pork is fall-apart tender.
4. 4Once cooked, carefully remove the pork from the slow cooker and place it on a cutting board. Shred the pork using two forks.
5. 5Skim any excess fat from the cooking liquid in the slow cooker. Return the shredded pork to the slow cooker and stir it into the flavorful cooking liquid to keep it moist and infuse it with more flavor.

Serving

1. 1Serve the cochinita pibil hot, piled into warm corn tortillas. Garnish with pickled red onions and a drizzle of habanero salsa, if desired.