- 1 red onion, sliced thin
- 3 habanero peppers, sliced
- 10 limes, juiced
- salt to taste
- 3 ounces dried guajillo chile peppers, seeded and deveined
- 1 tablespoon vegetable oil
- salt and pepper to taste
- 3 pounds boneless pork shoulder, cut into 1-inch cubes
- 3 cups fresh orange juice
- 1 cup white vinegar
- 1 bulb garlic, peeled
- 7 1/2 ounces achiote paste
- 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.
- 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.
- 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.
- 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.
- 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.
04/18/2018
recipepes.com
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455 calories
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