This traditional slow-roasted pork dish from Mexico’s Yucatan Peninsula is usually wrapped in softened banana leaves as it cooks. This streamed version is made in the slow cooker. Although, you absolutely can warp the pork and spice mixture first in banana leaves, before adding to the slow cooker, if you have them available.
1 medium onion, chopped
1/2 cup chicken stock
1/3 cup frozen orange juice concentrate, thawed
5 garlic cloves, chopped
2 tablespoons apple cider vinegar
1 tablespoon annatto powder or paste
1 tablespoon tomato paste
1 1/2 teaspoon salt
1 teaspoon dried Mexican oregano
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground clove
1 boneless pork butt (about 4 lbs.)
1 handful cilantro chopped
1 red onion, sliced
lime wedges and tortillas for serving
In a blender or food processor, purée onion, chicken stock, orange juice concentrate, garlic, chipotle pepper with sauce, vinegar, annato powder or paste, tomato paste, salt, oregano, coriander, black pepper, cinnamon, clove, and black pepper until smooth.
Place the pork butt in the slow cooker. Pour the seasoning mixture over the pork. Cover and cook high until the pork is tender and shreds easily with a fork, about 8 hours.
Serve topped with cilantro and red onion slices with warm tortillas. Garnish with lime wedges. Refrigerate any leftovers.
Makes 6 to 8 servings.