Cochinita Pibil (Yucatan Slow-Roasted Pork)

Step 1

In a bowl, whisk together the achiote paste, orange juice, lime juice, garlic, and salt until smooth to make the marinade.

Step 2

Add the pork shoulder chunks to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 2 hours, or up to overnight.

Step 3

Preheat the oven to 300°F. Transfer the pork and all the marinade to a baking dish, cover tightly with foil, and roast for 3 hours, until the pork is fork-tender and reaches at least 145°F, then continue cooking until it shreds easily.

Step 4

While the pork roasts, place the thinly sliced red onion in a small bowl and cover with a splash of the remaining lime juice or vinegar; let sit at room temperature to quick-pickle until serving time.

Step 5

Remove the pork from the oven and shred it with two forks directly in the cooking liquid.

Step 6

Serve the shredded pork topped with the pickled red onion.