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Instructions
Instructions
- Place pork and Cooking Sauce in slow cooker; mix well. Cover.
- Cook on HIGH 4 1/2 – 5 hours or on LOW 8 hours until pork is fork-tender. Use slotted spoon to transfer pork to large bowl; coarsely shred.
- Skim fat from surface of cooking liquid. Return pork to slow cooker with sauce; mix well.
- Serve in warm tortillas topped with pickled red onion, Cotija cheese and cilantro. Drizzle with Hot Sauce to serve, if desired.
Test Kitchen Tip: Refrigerate remaining Pibil in an airtight container for another use. Serve in tacos, burritos, enchiladas, or use to top nachos.
Oven Cooking Instructions: Preheat oven to 350°F. Place pork in large Dutch oven or oven-safe saucepot. Add Cooking Sauce to pot; mix well. Cover. Transfer to oven. Braise pork 2 1/2 - 3 hours, or until very tender and easy to shred. Skim fat from surface of cooking liquid. Transfer pork to large bowl and coarsely shred using two forks. Return pork to pot with sauce, mixing well. Serve as directed.
Electric Pressure Cooker Instructions: Place pork and Cooking Sauce in Instant Pot® or electric multifunction cooker. Close lid. Set valve to seal. Set to cook on HIGH PRESSURE for 45 minutes. When done, quick release the pressure. (Check manufacturer's manual for safe operating instructions.) Skim fat from surface of cooking liquid. Transfer pork to large bowl and coarsely shred using two forks. Return pork to pot with sauce; mix well. Serve as directed.
