Shredded Pork and Bean Panuchos with Pickled Habanero and Onions (Cochinita Pibil)

Name: Shredded Pork and Bean Panuchos with Pickled Habanero and Onions (Cochinita Pibil)
Prep time: 6 h 50 min
Cook time: 6 h 50 min
Total time: 6 h 50 min
Yield: 10
Cuisine: American
Ingredients: 2 Tbsps achiote paste; 2 bay leaves; 1 can refried black beans; 5 habanero chiles, stemmed, seeded and finely chopped; 20 corn tortillas; 4 cloves garlic, chopped; 2 limes, juiced; 158 milliliters freshly squeezed lime juice (about 5 limes); 59 milliliters olive oil; 1 Tbsp olive oil; 355 milliliters freshly squeezed orange juice from 6 oranges, skins reserved; 1 Tbsp crumbled dried oregano; 1 teaspoon crumbled dried oregano; 79 milliliters pineapple juice; 1 kilograms pork butt, cut into 3-inch cubes; 1 red onion, quartered and cut in 1-inch strips; 1 teaspoons salt; 1 teaspoon salt; 10 servings Salt and freshly ground black pepper; 118 milliliters and 2 tablespoons vegetable oil; 2 Tbsps vegetable oil; 1 white onion, chopped

Shredded Pork and Bean Panuchos with Pickled Habanero and Onions (Cochinita Pibil) might be just the main course you are searching for. This recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 26g of protein, 29g of fat, and a total of 506 calories. This recipe serves 10. It is a good option if you're following a gluten free and dairy free diet. A mixture of pork butt, lime juice, pineapple juice, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Watch how to make this recipe.

Heat the vegetable oil in a medium saucepan over medium-high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Sauce Pan

Add the onions and cook until translucent, about 4 minutes.

Ingredients you will need

Onion

Add the garlic and cook until fragrant and slightly softened, about 2 more minutes.

Ingredients you will need

Garlic

Add the achiote paste and mix well to incorporate.

Ingredients you will need

Annatto Paste

Add the orange and pineapple juices and bring to a boil. Once it boils, turn the heat off and carefully transfer to a blender. Cool. Process the mixture until smooth, about 2 minutes. Set aside.

Ingredients you will need

Pineapple

Orange

Equipment you will use

Blender

Sprinkle the pork butt heavily with salt and pepper on all sides. Arrange the orange skins on the bottom of a slow cooker, skin-side up (this adds more flavor to the pork and ensures the meat will not dry out).

Ingredients you will need

Salt And Pepper

Boston Butt

Orange

Meat

Pork

Equipment you will use

Slow Cooker

Place the pork butt on top of the oranges.

Ingredients you will need

Boston Butt

Orange

Pour the achiote puree inside the slow cooker. Cover the slow cooker and turn on to high heat.

Ingredients you will need

Annatto

Equipment you will use

Slow Cooker

Let it cook until the pork is tender and ready to shred, about 5 hours.

Ingredients you will need

Pork

Turn the slow cooker off and remove the oranges from the pot and discard.

Ingredients you will need

Orange

Equipment you will use

Slow Cooker

Pot

Let the pork cool slightly before shredding. Using two forks or with clean hands, shred the pork. Return the shredded meat to the slow cooker filled with sauce and keep warm until ready to serve.

Ingredients you will need

Sauce

Meat

Pork

Equipment you will use

Slow Cooker

Mix the habanero chiles, lime juice, olive oil, oregano and salt into a small bowl.

Ingredients you will need

Lime Juice

Olive Oil

Habanero Chili

Oregano

Chili Pepper

Salt

Equipment you will use

Bowl

Mix well to incorporate.

Let stand at least 20 minutes. They can be made 1 day ahead.

Mix together the red onions, lime juice, olive oil, regano and salt into a medium bowl.

Ingredients you will need

Lime Juice

Red Onion

Olive Oil

Salt

Equipment you will use

Bowl

Mix well to incorporate.

Let stand for 30 minutes. They can be made 1 day ahead.

For the fried black bean filled tortillas (panuchos): Using a 5-inch round cookie cutter, cut a smaller tortilla out of each tortilla. Save the scraps for making chilaquiles, tortilla soup, etc.

Ingredients you will need

Tortilla Soup

Tortilla

Equipment you will use

Cookie Cutter

Heat 2 tablespoons of vegetable oil in a medium saute pan over medium-high heat. Then add the beans to warm and soften, about 5 minutes, stirring continuously to avoid burning. Turn the heat off and reserve.

Ingredients you will need

Vegetable Oil

Beans

Equipment you will use

Frying Pan

In a large saute pan, heat the remaining 1/2 cup of vegetable oil to 350 degrees F. While the oil is heating, form the panuchos. Start by spreading 1 tablespoon of warmed beans on the surface of the tortilla. Stack the second tortilla over it pressing on the edges to seal.

Ingredients you will need

Cooking Oil

Tortilla

Beans

Equipment you will use

Frying Pan

Remove the excess beans on the side of the panucho. Working in batches, fry the panuchos until golden in color, about 3 minutes per side.

Ingredients you will need

Beans

Remove from the pan and drain on a paper-towel-lined plate.

Equipment you will use

Frying Pan

To serve: Top each panucho with about 1/3 cup of cochinita pibil. Top with the pickled red onions and habaneros, if desired. Take a bite, die and go to heaven.

Ingredients you will need

Red Onion

Habanero Chili