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Cochinita Pibil with Habanero Salsa

Cochinita Pibil with Habanero Salsa

Jenn’s Recipes Made Easy!
Mexican Pulled Pork in Achiote Sauce with Spicy habanero Salsa
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Course Dinner, Game Day, Holiday, Lunch
Cuisine Mexican

Equipment

Instant Pot or Slow Cooker
Blender
Medium Mixing bowl

Ingredients
  

Habenero Salsa

  • 1 Red Onion finely diced
  • 3 Habanero chilies seeded and sliced
  • ¼ cup Lemon Juice
  • ¼ cup White Vinegar
  • 1 tsp Mexican Oregano
  • 1 cup Hot Water
  • Salt and Pepper to taste

Pork Marinade

Directions
 

Habenero Salsa

  • Combine the red onion and habanero chilies in a medium bowl. Add the lemon juice, vinegar and water. Season with salt and pepper and oregano. Mix until well combined. Refridgerate at least one hour.

Pork Marinade

  • Combine achiote paste, onion, garlic, lemon juice, orange juice, vinegar, salt, pepper and oregano in the blender, blend until completly smooth.
  • Place the cut pork pieces into the instant pot/slow cooker, season with salt and pepper. Add the lard and the marinade onto the pork. Add 2 cups of water and place the lid onto the instant pot/slow cooker. Make sure the release valve is set to close.

Instant Pot Method

  • Set instant pot to meat/stew setting on High for 70 minutes. Let naturally release for 10 minutes. Shred pork and return to the Instant pot. Now, set the instant pot to saute for 30 minutes with the lid OFF.

Slow Cooker Method

  • Set slow cooker on low for 8 hours or high for 4 1/2 hours. Once complete, shred with fork place the liquid on the stove and reduce by half, return the liquid back to the slow cooker with the meat and combine.
  • Serve with warm tortillas and the Habenero salsa

Notes

Cochinita Pibil

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Slow cooker tacos de carnitas

Slow Cooker Tacos de Carnitas

Jenn’s Recipes Made Easy!
Shredded pork tacos in slow cooker
5 from 2 votes
Course Dinner, Game Day, Holiday
Cuisine Mexican

Equipment

Slow Cooker
Rimmed Baking Sheet Pan
Silicone Baking Mat

Ingredients
  

  • 3 lbs. Boneless Pork Shoulder Trimmed of excess fat
  • ¾ Cup Chicken Broth/Stock
  • ¾ Cup Orange Juice
  • 3 Tbsp. Lime Juice about 2-3 limes
  • 2 tsp. Salt
  • 1 tsp. Black Pepper
  • 2 tsp. Ground Cumin
  • 2 tsp. Mexican Oregano
  • 2 tsp. Ground Coriander
  • 2 tsp. Ancho Chili Powder
  • ½ tsp. Cayenne Pepper or to taste
  • 1 small Yellow Onion Chopped
  • Tbsp. Vegetable Oil
  • Corn Tortillas
  • Diced yellow onions, Cilantro for serving
  • Green Salsa

Directions
 

  • Cut pork into 2 inch pieces and place into slow cooker/instantpot. Pour in the chicken broth, orange juice and lime juice.
  • Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder, cayenne pepper, onions and garlic. Mix all ingredients together.
  • Cover with lid and set slow cooker on low for 8 hours.
  • Once done, remove pork and shred by hand or with forks, leaving the liquid in the slow cooker.
  • Put your silicone baking mat onto the baking sheet tray.
  • Place pork on baking sheet, pour about 1 cup of the reserved broth (strained), drizzle with a little oil and toss the pork to coat, spreading evenly on pan.
  • Position oven rack on the top shelf in oven, preheat broiler to high.
  • Broil between 3-6 minutes until pork is browned with some crispy edges, stiring occasionally to get all sides of the meat the same.
  • Serve warm with onions and cilantro.

Notes

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Salsa Verde

Salsa Verde

Jenn’s Recipes Made Easy!
Green Salsa
5 from 1 vote
Course Dinner, Game Day, Holiday, Salsa
Cuisine Mexican

Equipment

Dutch Oven
Squeeze Bottle

Ingredients
  

Directions
 

  • Place the tomatillos,garlic cloves and the serannos into your dutch oven, cover with water about 1 inch above the vegetables.
  • Place over high heat until it comes to a boil. Turn heat to medium and simmer 10-12 minutes until the tomatillos change their color from bright green to a pale green and are soft.
  • Once soft and the color has changed, put the tomatillos, garlic and serranos and ½ cup of the cooking liquid into a blender. ( you may start with 1 serrano and add 2nd if you prefer it spicier) Puree until smooth. Once smooth, add in the cilatro onion and salt and blend again. Taste for salt and add more if needed.
  • Pour out the cooking liquid from your dutch oven and heat on stove over medium heat adding the oil, once hot but not smoking pour in the salsa from the blender and bring to a boil. Simmer over medium heat for 8-10 minutes until it thickens slightly and turns darker in color.
  • Turn off heat and allow to cool. You can store in air tight container in the refrigerator for about 1-2 weeks. I put it into a squeeze bottle.
Tried this recipe?Let us know how it was!