Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat, then sear 1.5 kilograms trimmed pork loin on all sides until browned and transfer it to a slow cooker.

2. 2

   In a blender, combine 50 grams achiote paste, 1 cup fresh orange juice, 1/4 cup white vinegar, 6 minced garlic cloves, 1.5 teaspoons ground cumin, 1 teaspoon dried Mexican oregano, 1 roughly chopped medium white onion, 1 minced habanero pepper (if using), 1 teaspoon sea salt, and 1/2 teaspoon black pepper.

3. 3

   Blend the mixture until it forms a smooth adobo marinade, then add the finely diced rind of 2 preserved lemons and blend briefly to incorporate.

4. 4

   Pour the entire adobo marinade over the seared 1.5 kilograms pork loin in the slow cooker, ensuring it is thoroughly coated.

5. 5

   Add 2 large bay leaves to the slow cooker, cover with a lid, and cook on low for 4-6 hours or until the pork is tender and easily shredded.

6. 6

   After cooking, carefully remove the pork from the slow cooker and shred it using two forks, then discard the bay leaves.

7. 7

   Return the shredded pork to the slow cooker and stir it into the cooking liquid and preserved lemon adobo, ensuring it is well coated and heated through for another 15 minutes on low.

8. 8

   Serve the Lomo de Cerdo Pibil con Limón Conservado warm with warm corn tortillas, pickled red onions, and fresh cilantro.