So I’ve been making carnitas in my slow cooker for a few years now and have it pretty dialed in using modelo and orange/lime juice as the braising liquid. This past winter I found some achiote powder at a local store and added it to the braising liquid and it came out amazing. This time I mixed the achiote powder with vegetable oil and rubbed on pork and let it sit in fridge for 6 hours then added rest of the spices (salt, pepper, white pepper, garlic, 1 bay leaf, 1 diced onion) and put it in the slow cooker for 15 hours. Any advice or tips on what I can do better? Should I sear meat before adding to liquid? Any other spices I can use or shouldn’t use?
I typically drain and it make quesa-birria style tacos dipping my tortillas the consomme/lard from the braising liquid.
Dumb question but is this the same as cochinita pibil?
by 4ThaDawgs