For two weeks I wondered what to make from this cookbook until I spied the recipe for Cochinita Pibil. This is usually a chicken dish, but this recipe called for a pork roast that is cooked in a banana leaf-lined slow cooker. For years I've wanted to do a pig-in-the-ground party, and this recipe allowed me to do something similar but in my slow cooker. Genius!!!
I cannot post the recipe as I do not own it or the right to publicly share it. If you need specifics, shoot me an email. Cooking experiments can make me pretty nervous. There's so much at stake - cost, time spent prepping and cooking, and then the wonder if the meal will even be any good. I feel good about it this time. So far, it's been really simple to make. The most difficult part was locating banana leaves and the achiote block. I purchased the achiote from Mexgrocer.com. Later, I found out I could have gotten it for half the price at my local Asian supermarket. Where I also was able to find banana leaves in abundance.
I lined the slow cooker liner with banana leaves that I had frozen. Prepping them was simple. I ran them into a hot water bath for about 10 minutes, then trimmed them up well. Line your slow cooker however best suits the bowl of the cooker.
If you've never seen achiote before, it is a paste of annatto seeds, garlic, vinegar, spices, and salt. You can refrigerate it up to a year, so buy the bigger block. You'll use it, I promise. I plan on using mine for more cochinita pibil as well as seafood dishes.