Pork shoulder slow cooks in a sauce of orange juice, guajillo chile peppers, vinegar, garlic, and achiote paste to deliver traditional Mexican flavor with relatively low effort.
Preparation Time
25 mins
Cooking Time
6 hr 20 mins
Total Time
6 hr 45 mins
Calories
468 Calories
Recipe Instructions
Step 1
Combine the onion, habanero peppers, lime juice, and salt in a bowl; cover and refrigerate while preparing and cooking the pork. Use rubber gloves when preparing the habanero peppers and avoid touching your eyes, nose, or skin while slicing peppers.
Step 2
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.
Step 3
Heat the oil in a large skillet at medium-high heat. Season pork with salt and pepper; cook in the hot oil until completely browned, 15 to 20 minutes. Transfer the pork to a slow cooker.
Step 4
Combine the guajillo peppers, orange juice, vinegar, garlic, and achiote paste in a blender; blend until smooth. Pour the sauce over the pork cubes in the slow cooker.
Step 5
Cook on High until the pork easily falls apart, 6 to 8 hours. Remove the pork to a serving dish and shred with 2 forks. Pour the achiote sauce over the shredded pork. To serve, top with the onion-habanero salsa.
Ingredients
1 tablespoon vegetable oil
salt to taste
salt and pepper to taste
1 cup white vinegar
10 limes, juiced
3 habanero peppers, sliced
3 ounces dried guajillo chile peppers, seeded and deveined
3 pounds boneless pork shoulder, cut into 1-inch cubes
