Authentic Cochinita Pibil (spicy Mexican Pulled Lamb)

Ingredients

• Servings: 6
• 1 red onion, sliced thin
• 3 habanero peppers, sliced
• 10 limes, juiced
• salt to taste
• 3 ounces dried guajillo chile peppers, seeded and deveined
• 1 tablespoon vegetable oil
• salt and pepper to taste
• 3 pounds boneless lamb shoulder, cut into 1-inch cubes
• 3 cups fresh orange juice
• 1 cup white vinegar
• 1 bulb garlic, peeled
• 7 1/2 ounces achiote paste

Recipe

Preparation Time: 25 mins Cook Time: 6 hrs 20 mins

Ready Time: 6 hrs 55 mins


• combine the onion, habanero peppers, lime juice, and salt in a bowl; cover and refrigerate while preparing and cooking the lamb. use rubber gloves when preparing the habanero peppers and avoid touching your eyes, nose, or skin while slicing peppers.
• place the guajillo peppers in a bowl; pour enough hot water over the peppers to cover. allow to soak until the peppers are softened, about 10 minutes.
• heat the oil in a large skillet at medium-high heat. season lamb with salt and pepper; cook in the hot oil until completely browned, 15 to 20 minutes. transfer the lamb to a slow cooker.
• combine the guajillo peppers, orange juice, vinegar, garlic, and achiote paste in a blender; blend until smooth. pour the sauce over the lamb cubes in the slow cooker.
• cook on high until the lamb easily falls apart, 6 to 8 hours. remove the lamb to a serving dish and shred with 2 forks. pour the achiote sauce over the shredded lamb. to serve, top with the onion-habanero salsa.