Slow Cooker Conchinita Pibil

By drinkfairy

Ingredients

• 1 medium onion chopped
• 1/2 cup chicken stock
• 1/3 cup frozen orange juice concentrate, thawed
• 5 garlic cloves, chopped
• 1 chipotle chile in adobo sauce, plus 1 tsp. sauce
• 2 Tbsp. apple cider vinegar
• 1 Tbsp. annatto powder or paste
• 1 Tbsp. tomato paste
• 1 1/2 tsp. salt
• 1 tsp. dried Mexican oregano
• 1/2 tsp. ground coriander
• 1/4 tsp. black pepper
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground clove
• 1 boneless pork butt (about 4 lbs.)
• Cilantro, onions, tortillas and lime wedges, for serving.

Preparation

Step 1

In a blender or food processor, puree onion, chicken stock, orange juice concentrate, garlic, chipotle chile with sauce, tomato paste, salt, oregano, coriander, black pepper, cinnamon and clove until smooth.

Place the pork butt in the slow cooker. Pour the seasoning mixture over the pork. Cover and cook on high until the pork is tender and shreds easily with a fork, about 8 hours. Serve topped with cilantro and onions with warm tortillas. Garnish with lime wedges. Refrigerate any leftovers.