Cochinitas Pibil Tortas
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 cups Orange Juice
1/4 cup Apple Cider Vinegar
Juice of 2 Limes
3 Jalapeño Peppers
1 teaspoon Cinnamon
2 teaspoons Cumin
2 teaspoons Coriander
2 teaspoons Black Pepper
2 teaspoons Salt
1 1/2 tablespoons Oregano
2 tablespoons ground Allspice
8 Garlic cloves, roughly chopped
2 tablespoons Anatto Seeds
5 pound bone-in Pork Shoulder
Crusty Rolls
Garlic and Herb Chevre
Pickled Onions, Pickled Jalapeños, Lettuce, Cilantro, and other desired toppings
Instructions:
Make a marinade by combining the first 12 ingredients (orange juice through garlic) in a blender. Blend until smooth. Mix in the anatto seeds. Place the pork shoulder in a large plastic bag pour marinade over pork. Turn pork to coat it evenly with marinade. Seal bag refrigerate pork at least 6 hours or overnight.
Transfer pork to a slow cooker. Strain the marinade to remove the anatto seeds, then pour it over the pork. Cook on low for 8 hours. Cut the pork into bite-sized pieces and discard the bone.
To make tortas, spread goat cheese on both sides of a crusty roll. Top with lettuce, then pork, pickled onions, pickled jalapenos, and fresh cilantro.
From healthy-delicious.com