After being in the slow cooker for 5 hours, I turned the pork down on warm. It was definitely tender by then, being boneless. Those banana leaves, I have to say, don't smell all that grand, but they do a wonderful job at keeping the moisture in. The finished product was beautiful and delicious!
I served the Cochinita Pibil with warm tortillas, shredded cheese, pineapple salsa, tomatillo salsa, cilantro, hot sauce, limes, and grilled corn on the cob. We have enough pork left over to make burritos, tamales, or enchiladas. I highly recommend not only this recipe, but the entire book!
For the pineapple salsa, use fresh pineapple only. Chop pineapple into small bite-sized pieces so they'll fit well inside the taco. Dice one Cubanelle pepper, one jalapeno, some purple onion, cilantro, and lots of fresh lime juice. It does not need salt or sugar. Fresh, easy, and good for you!
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