Cochinita Pibil

Instructions

1. Prepare the marinade
   In a blender, combine the achiote paste, orange juice, lime juice, garlic, vinegar, oregano, cumin, allspice, salt, and pepper. Blend until smooth and the achiote is completely dissolved, about 30 seconds.
2. Marinate the pork
   Place the pork chunks in a large bowl or ziplock bag. Pour the marinade over the pork and toss to coat thoroughly. Cover or seal and refrigerate for at least 3 hours, preferably overnight (up to 24 hours) for the best flavor development.
3. Prepare for cooking
   Preheat oven to 325°F (165°C). If using banana leaves, quickly pass them over an open flame to make them pliable, or run them under hot water. Line a large Dutch oven or deep baking dish with the banana leaves, allowing them to hang over the edges.
4. Slow-cook the pork
   Transfer the marinated pork and all the marinade to the prepared Dutch oven. If using banana leaves, fold them over the pork, then cover with a tight-fitting lid or heavy-duty aluminum foil. If not using banana leaves, simply cover the Dutch oven. Bake for 3.5 to 4 hours, until the pork is extremely tender and easily shreds with a fork.
5. Prepare pickled onions
   While the pork is cooking, make the pickled onions. Combine the sliced red onion with the minced habanero pepper in a bowl. Cover with boiling water for 1 minute, then drain. Add 3/4 cup lime juice and 1/2 teaspoon salt, toss to combine, and let sit at room temperature until ready to serve, at least 30 minutes.
6. Shred the pork
   Once the pork is done, remove from the oven and let rest for 10 minutes. Discard the banana leaves if used. Using two forks, shred the pork into bite-sized pieces, mixing it with the cooking liquid to keep it moist and flavorful.
7. Serve
   Warm the corn tortillas and serve the shredded cochinita pibil with the pickled red onions, additional lime wedges, and chopped cilantro if desired. The pork can also be served over rice or in tortas (Mexican sandwiches).