Pork in cider "pibil"
Pork second courses
You know what's great? Cochinita Pibil, that's what. But some of us don't have the wherewithal to acquire and pit-roast an entire pig. We have to come up with ways to do it in the much more convenient and easy-to-clean slow cooker (ever tried to clean a backyard pit? Not easy). The one problem I have with Cochinita Pibil is that it doesn't really have a sweet note to bring out the sweetness of the pork — it's all tartness (from the limes or sour oranges) and fire (from the traditional habanero salsa). So what I wanted to do with this dish is rectify that situation. I cut the tartness by marinating and braising the pork in cider and the traditional achiote. Then, I use the cider, apples and apple cider vinegar to cut the heat of the habanero salsa. Finally, I mix in cooked apples with the traditional pickled red onion topping. Although at first glance this sounds complicated, this is really a very simple dish to make, and it’s a great centerpiece for a family-style dinner party. The only thing you might have to go looking for is the achiote seasoning, but it's readily available in well-stocked grocery stores throughout the West, and in most major cities. If you live in a major (or even minor) city and it's not at your favorite grocery store, I guarantee you have a Mexican market somewhere nearby that stocks it. It looks like a small, dark red brick. Pronounce it like you're sneezing.
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