Cochinita Pibil

[snooness2]

Some meaty goodness... cook in a slow cooker for best results.
 
3-4 lb pork shoulder roast
1c orange juice (or orange mixed with lime juice)
1/2c lime juice (or so)
1 tsp Salt
Sometimes a bit of hot pepper is nice in this... depends I use what ever I happen to have in this regard. 

3oz anciote paste (You city folks can find this at a mexican or south american food store.... for ...the rural people (or you who'd rather make their own)...

Achiote Paste:
3Tbsp annatto powder,
10 cloves garlic,
1c bitter orange juice <-or 1/2c orange juice and a 1/2 cup lime juice,
2 tbsp coriander seeds,
1 tbsp Kosher salt,
1 tbsp cumin,
1 tbsp black pepper corns,
6 allspice berries,
3 cloves.
Grind the hard spices, process garlic and orange juice into a paste, mix in the spices, store refrigerated in a glass jar. The annatto stains things a bright orange. Makes enough for about three recipes of pork.
 
Okay back to the pork recipe...
cut pork into 2 inch nuggets, marinate 4-24 hours in the OJ, lime juice, salt and anchiote paste.
Slow cool 3-4 hr at 325F in a large casserole tightly wrapped in foil... or just use a slow cooker.
Shred meat with forks
Garnish with fried red onion, cilantro, lime, mexican cheese (or really any white shredded or crumbled cheese)
(Traditionally you wrap the pork in bananna leaves and cooked in a pit)

I tend to serve it over rice or as the meat in a wrap... but really it's edible by itself or however you like (if you are watching the carbs).
(Makes a good filling for Tamales though I suspect not entirely traditional)