In case anyone is interested, here is an updated version of this dish that includes the cebollas encurtidas and the chiltomate sauce. Enjoy!!
Cochinita Pibil
3lb boneless pork shoulder roast
· 1 large red onion
· 3 cloves garlic, minced
· 1 bay leaf
· 1/2 cup grapefruit juice
· 1/4 cup orange juice
· 1/4 cup lime juice
· corn/flour tortillas
· 3 tablespoons vegetable oil
· Achiote seasoning (see recipe)
· Crumbled queso fresco (see recipe)
· Cebollas Encurtidas (see recipe)
1. Trim fat from roast if needed. Sprinkle Achiote seasoning evenly over all sides of the roast; rub seasoning in with your fingers. Place roast in a large resealable plastic bag and chill in refrigerator for 12 to 24 hours.
2. In a 4 to 5 quart crock pot combine onion, garlic, and bay leaf. Place roast on top of onion mixture. Pour grapefruit, orange, and lime juice over roast. Cover and cook on low-heat setting for 8 to 10 hours.
3. Remove pork from slow cooker and discard the bay leaf. Let pork stand until cool enough to handle. Using 2 forks pull meat apart and shred; place shredded meat in a large bowl. Transfer the onions to the bowl. Add enough of the liquid to moisten the meat; toss to combine. Serve meat mixture with tortillas and queso fresco. Cebollas Encurtidas (pickled red onions) and Chiltomate sauce are optional.
Achiote Seasoning
In a small bowl combine 3 tablespoons ground annatto; 1 teaspoon dried oregano; 1 teaspoon ground pepper; 1/2 teaspoon salt; 1/2 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; and 1/4 teaspoon ground allspice. Store in an airtight container. Makes about 4 tablespoons.
Crumbled Queso Fresco
· 8 cups (1/2 gallon) whole milk
· 1 tablespoon kosher salt
· 1/4 cup white vinegar
1. In a 6 to 8 quart Dutch oven or heavy stock pot combine milk and salt. Heat mixture over medium-high heat to 190°F, stirring frequently. Remove from heat.
2. Gradually add vinegar, stirring gently. Let mixture stand for 5 minutes. Stir gently (some curds should have formed).
3. Place a double thickness of 100% cotton cheesecloth in a colander in the sink. Carefully pour hot mixture into the colander, discarding the liquid whey. Allow cheese to drain in colander for 15 to 20 minutes to remove all of the excess whey.
4. Transfer cheese to a small bowl. Cover with plastic wrap and refrigerate for at least 30 minutes before serving. Makes 8 (1/4-cup) servings. The cheese may be stored in the fridge for up to 3 days.
Cebollas Encurtidas
· 1 Red Onion, into 1/2 inch thick slices
· 1/4 cup grapefruit juice
· 2 tbsp orange juice
· 2 tbsp lime juice
· 1 tsp coarse sea or kosher salt
· 1 tsp oregano crushed
· 1 clove garlic minced
· 1/4 tsp cracked black pepper
1. Preheat broiler, arrange red onion slices on a 15x10x1 Inch baking pan. Broil 4 to 5 inches from heat for 8 to 10 minutes, until charred and tender, turning once half way through broiling time. When cool enough to handle, separate onion into rings, discarding any large dry blackened pieces.
2. In a medium bowl, combine onion, grapefruit juice, orange juice, lime juice, salt, oregano, garlic and pepper. Cover and chill at least 2 hours before serving. Makes 8 (1/4-cup) servings.
Chiltomate sauce
· 1 14.5 oz. can fire roasted diced tomatoes, undrained
· 1 tbsp cider vinegar
· 1/2 tsp bottled habanero chili sauce
· 1/4 tsp salt
[FONT=&]In a blender or food processor, combine tomatoes, vinegar, chili sauce and salt. Cover and blend or process until smooth. Transfer mixture to a medium sauce pan. Bring to a boil, reduce heat. Simmer uncovered for 5 to 8 minutes, or until sauce is desired consistency. Makes 3 (1/2-cup) servings.[/FONT]
:
9 oz Filet Lobster tail prepared to perfection ... dijonaise sauce flanksteak marinade and a spicey honey mustard ....yummyville !
