Taste the sauce and season with salt if you think it needs it, then spoon it over the meat. If there is a lot of brothy sauce-1 ½ cups or more-tip or ladle it into a saucepan and boil it down to about one cup. Spoon off any rendered fat that’s floating over the juices. When you are ready to serve, use tongs to transfer the meat and onions to a serving bowl, breaking the pieces up into coarse shreds. Slow-cook on high 6 hours until the meat is fall-off-the-bone tender (the dish can hold on a slow-cooker’s “keep warm” function for 4 more hours or so). Place the lid on the slow cooker, then turn it on high. Pour ½ cup water around the meat, fold up the banana leaves to roughly cover everything. Lay in the meat and pour the marinade over and around the roast. If you have banana leaves, cut two 2-foot sections and use them to line a slow-cooker-lay one down the length, the other across the width. You can also scoop everything into a small bowl, then use the back of a spoon to work it all together. Place the half package of achiote seasoning in a blender with the lime juice and 2 teaspoons salt.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |