Barbacoa is a traditional dish that, in its original form, consisted of a whole animal (usually a sheep or goat) roasted over an open fire or in a leaf-covered pit. Beef barbacoa is popular in the northern part of Mexico and in the US. One type is even prepared with the head of the cow. Pork barbacoa, or cochinita pibil (pit-style pork), is traditional in the Yucatan. If you would like to try this dish, but you don't think you can get away with lighting a fire or digging a pit in your backyard, never fear. This modern version is prepared in a slow cooker.
Instructions
1. Chop the pork into large chunks. Place it in a Ziplock bag with the beer, lime juice, ground cumin, jalapeno, onion, salt and pepper. Marinate overnight in the refrigerator.
2. Remove the pork chunks from the marinade and pat dry, reserving the marinade. Heat the oil in a heavy skillet and brown the pork chunks.
3. Place the browned pork in the slow cooker. Pour the reserved marinade (onions and all) over the top. Cook on low for eight hours or until the pork is completely tender and falls apart into shreds. Add more beer as needed, either to the slow cooker or to the cook.
4. Shred the pork with two forks. Sprinkle the fresh cilantro over the pork and mix it in.
5. Serve up the tasty shreds on a warm tortilla, either flour or corn. Top the barbacoa with salsa or guacamole (or both), if desired.
Tags: slow cooker, chunks Place, pork chunks
