• 2 pounds pork butt roast with bone
• 2 tablespoons achiote paste
• 1/3 cup orange juice
• 2/3 cup fresh-squeezed lemon juice or Seville orange juice if you can find them
• 2 habanero or serrano peppers, seeded and chopped
• 2 cloves garlic minced or grated
• ¼ teaspoon Mexican oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon ground coriander
• salt and pepper to taste
• 1/2 cup red wine vinegar
• 2 red onions, sliced into rings
Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, garlic, and habanero peppers. Mix in the oregano, cumin, paprika, chili powder, coriander, salt and pepper. Place in large zip lock plastic bag, add pork to the marinade and refrigerate overnight.
Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover. Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a slow cooker without the foil or leaves.
While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pulled pork, and serve with pickled red onions, white rice, and corn tortillas. Each person can make tacos or fajitas with the pork, rice, and the sauce.