Low Carb Cochinita Pibil

A traditional pork dish from the Yucatan peninsula, cooked in a crock pot rather than underground

Course Main Course

Cuisine Mexican

Meat & Poultry pork

Prep Time 10 minutes

Servings

Calories 489kcal

4.5 lbs pork shoulder can use butt as well
3 Tbsp achiote annatto paste, 1 1/2 oz
⅓ cup fresh squeezed orange juice
⅓ cup lemon juice
⅓ cup white vinegar
1 scotch bonnet pepper can use habanero or another chile pepper, seeded and finely diced
2 tsp ground cumin
2 tsp smoked paprika
2 tsp ground coriander
1 tsp salt
Lime wedges, jalapenos, guacamole, pickled onions optional- for serving

In a small bowl, combine the achiote paste, orange juice, lemon juice and vinegar. Mix thoroughly until all the achiote paste is wet and combined with the juices.
Place the meat in a large bowl and add the pepper, achiote/ juice mix, and the spices and rub all over the pork. Make sure to get the juice in all the crevasses of the pork. Place in the refrigerator and let marinate overnight turning the pork at least once to ensure full coverage.
Place the pork and all the juice mixture in a crock pot or slow cooker. Add 1 cup of water and turn on low for 8 hours or longer.
Remove pork from slow cooker and shred with two forks. If not serving right away, return pork to the slow cooker.
Serve with lime wedges, hot pepper slices, guacamole, refried beans queso fresco or pickled onions.