½ tablespoon hot chipotle chili powder, (adjust amount based on your preferred level of spice)
1 tablespoon onion powder
1 tablespoon garlic powder
1 ½ tablespoons dried oregano
1 tablespoon cumin
1 tablespoon salt
½ tablespoon pepper
½ cup white vinegar (120 mL)
6 oz pineapple juice (150 g), (one small can) or mango juice
1 medium onion, thinly sliced
Nutrition Info
Calories 322
Fat 19g
Carbs 5g
Fiber 1g
Sugar 1g
Protein 30g
How to Make It
1. Step
Mix all dry ingredients together in a bowl.
2. Step
Add white vinegar and mix spices together, dissolving the achiote paste. Then, add the mango or pineapple juice.
3. Step
In your crock pot, lay down a layer of sliced onions.
4. Step
Pour in just enough of the marinade to cover the bottom of the crock pot. Then, place your meat into the crock pot.
5. Step
Pour the rest of the marinade into the crock pot, completely coating the meat.
6. Step
Lay the remainder of the sliced onions on top of the meat.
7. Step
Place the lid on the crock pot and cook on low for 10 hours or overnight.
8. Step
Remove the tender cooked meat from the crock pot, leaving the juices in the crock pot. Then, shred the meat and return to the crock pot. Combine the meat and juices well.
9. Step
Serve meat in soft, warm tortillas alongside desired garnishes of choice. (Garnish: Diced onion, chopped cilantro, lime wedges and salsa)
