Slow Cooker Puerco Pibil

5 lbs pork
1 medium onion
15 ounce can of diced fire-roasted tomato
2 Tbsp annato powder (sub paprika if you can t find annato)
1 tsp ground cumin
1 tsp ground black pepper
1 tsp salt
Pinch of nutmeg
1/2 cup orange juice
1/4 cup apple cider vinegar
2 tsp salt
Directions for Slow Cooker Puerco Pibil
In a small bowl, mix the annato, cumin, black pepper, 1 tsp salt and pinch o
f nutmeg. Stir in a bit of water until the spices have a thick, paste-like consi
stency.
Slice the onion and add to a skillet with a spoonful of fat (coconut oil, et
c) over medium heat. Cook for a few minutes until translucent, then add the can
of tomatoes. Cook for a few more minutes until softened.
Prepare the pork by trimming off any large pieces of external fat (if there
is fat on the inside of the meat, most of it will cook out). Slice each roast in
to long pieces about 1.5? wide. Season with salt.
In the crockpot, mix the juice of one orange with the cider vinegar. Add the
annato / spice paste and stir until dissolved. Lay the pork into the liquid. To
p with the tomato / onion mixture.
Cook on low for 6-8 hours (longer is okay, too). Skim the excess fat off the
top while it s still warm or refrigerate and the fat will solidify on top and can
be scooped off.
Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin
Ingredients
2
1

pounds Pork tenderloin

teaspoon Ground sage
teaspoon Salt
teaspoon Pepper
clove Garlic; crushed
cup Water
cup Brown sugar
tablespoon Cornstarch
cup Balsamic Vinegar
cup Water
tablespoons Soy sauce

Instructions
Mix together the seasonings: sage, salt, pepper and garlic.
Rub over tenderloin. Place cup water in slow cooker; place tenderloin in slo
w cooker.
Cook on low for 6-8 hours.
hour before the roast is finished, mix together the ingredients for the glaz
e in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sa
uce.
Heat over medium and stir until mixture thickens, about 4 minutes.
Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a
more caramelized crust: remove from crockpot and place on aluminum lined sheet p
an, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. R

epeat 2 to 3 more times until desired crust is achieved.)

Serve with remaining glaze on the side.
(Notes: I was too lazy to do the broiling, lol. It is good without sauce, but I
had some barbeque sauce in the fridge I'd already made, so I used that, shredde
d it and served on buns. The guys were pleased.)