For This Recipe

Achiote Sauce (2 pack)

$ 19.99

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Roasted Habanero Salsa (2 pack)

$ 19.99

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2 lb white fish

1/2 jar (4 oz) Patricia Quintana Achiote Sauce

1/2 cup orange juice

1 can (8 oz) refried beans

Big flour tortillas

Salt, to taste

Pepper, to taste

Optional toppings

1 avocado, sliced

Pickled Onions, thinly sliced

Patricia Quintana Roasted Habanero Salsa

Patricia Quintana Pineapple Habanero Salsa

Instant Pot Slow Cooker

Prep: 5 mins Prep: 5 mins

Cook: 30 mins Cook: 8 hours on high, overnight on low

Rest and Pressure Release: 15 minute

Total: 50 minutes

Servings: 4

Slow Cooker

Prep: 5 mins

Cook: 8 hours on high, overnight on low

Cut the pork shoulder into 3-inch sized pieces and season with salt and pepper
Combine the pork shoulder with orange juice and 1/4 jar (4 oz) Patricia Quintana Achiote Sauce
Marinate and refrigerate the meat for 15 to 20 minutes and up to 24 hours (optional)
Place the pork and add marinade into the Instant Pot, cover and secure the lid
Choose manual or pressure cook, then high pressure and set the time for 30 minutes
When the time is up, allow for the natural release of pressure
For the stovetop, grill the fish until done
Using two forks shred the meat right inside the pot and allow it to marinate in the liquid until ready to serve
Assemble burritos: spread a bed of beans in the four tortilla, add shredded pork
Add preferred toppings: pickled onions, avocado
Close burrito
(Optional) Grill burrito in a pan over high heat
Pour your favorite Patricia Quintana Salsa (Flavor pairs perfectly with Patricia Quintana Roasted Habanero Salsa or Patricia Quintana Roasted Habanero Salsa)

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