Ingredients:
serves 6-8
3 1/2 lb boneless pork shoulder (untrimmed and cubed into 1 1/2 inch chunks)
corn tortillas
marinade
1/4 package of achiote paste (this is a paste made from achiote seeds- looks spicy, but is not)
1 onion roughly chopped
4 cloves of garlic roughly chopped
1 tsp ancho chili powder
1 tsp chipotle powder (if you don't like spice, skip this ingredient or sub for an extra tsp of the milder chili powder)
note on spice: my kids ate this dish, granted they are from Texas
1 tsp regular chili powder (something mild)
1 1/2 tsp honey
juice of 2 limes
3 tsp salt
braise
1 cinnamon stick
3 pineapple rings (halved)
1 bay leaf
1 cup chicken stock
toppings
julienned radishes
crumbled queso fresco
hot sauce
mexican crema
cilantro
sliced avocados
pickled red onions (one red onion cut thinly sliced then soaked for a few minutes in the juice of a lime and about 1/4 cup of rice wine vinegar)
Instructions:
Add the marinade ingredients to a blender and blend them until you have a smooth, thick sauce. Add your cubed pork and the marinade to a gallon-sized ziplock bag or covered bowl and refrigerate for an hour or so. When you are ready, add the pork along with the marinade, the cinnamon stick, pineapple, bay leaf, and chicken stock to the slow cooker. Set it to high and cook for 5 hours. It can stay on the warm setting for another hour or so if need be. When you are just about ready to eat prep your toppings mentioned above. Using tongs, remove the pork to a platter (avoiding the pineapple and other items added to the braise). Shred the pork using two forks and add a bit of the braising sauce to the pork (to taste) for added flavor and moisture. Serve with warm corn tortillas and refried beans on the side.
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