Cochinita Pibil, a specialty of Mexico's Yucatan peninsula, is traditionally slow-roasted in banana leaves and served with pickled red onions. The trademark spice in this recipe is the annatto seed, also known as achiote, whose bright red color permeates everything it touches. We messed a little with tradition by skipping the banana leaves and the hours-long roasting in favor of a slow cooker, and serving the meat in tacos. We also used our Carlito's Rojito Yucatan Rub, which contains annatto seed and was inspired by the flavors of the Yucatan. Recipe inspired by Rick Bayless.
2.5 lbs bone-in pork shoulder or butt
2-3 tbsp Carlito's Rojito Yucatan Rub, plus a little more for finishing
1/3 cup freshly squeezed orange juice
2/3 cup freshly squeezed lemon juice
1 cup red wine vinegar
2 medium red onions, sliced into rings
Sea salt and pepper
Additional toppings as desired, such as queso fresco, sliced avocado or salsa
Lightly salt the pork. Coat it completely on all sides with the spice rub. You should still have some spice left over.
In a separate bowl, mix together the citrus juices with what remains of the 2-3 tablespoons spice. Using a large bowl or a large plastic ziploc bag, place the pork in the marinade and coat completely. Refrigerate for several hours, preferably overnight.
Place the pork and the marinade in your crock pot and cook on on low for 8 hours, until the pork is falling off the bone. While the pork is cooking, prepare the onions: bring the vinegar to boil in a medium saucepan. Add the onions and simmer, stirring occasionally, until they are tender.
Remove the pork from the juices and use two forks to shred. If you like, use a fat separator to strain the grease out of the sauce. Then add as much of the juice back to the pork as you desire. Add additional Carlito's Rojito Yucatan Rub, salt and pepper to taste.
Assemble the tacos, filling each with pork and pickled red onions. Top with garnishes of your choosing, and enjoy!