Ingredients
- 1 cup freshly squeezed orange juice
- 1/3 cup freshly squeezed lime juice
- 1 package achiote paste 3.5 ounces
- 2 whole garlic cloves
- 1/2 teaspoon ground cumin
- Kosher salt to taste
- Freshly cracked black pepper to taste
- 4 pounds pork shoulder cut into 2-inch chunks
- Warm corn tortillas for serving
- Chopped fresh cilantro for garnish
- Lime wedges for garnish
Instructions
- In a blender, combine the orange juice, lime juice, achiote paste, garlic cloves, ground cumin, and a pinch each of kosher salt and freshly ground black pepper. Blend until smooth.
- Place the pork chunks in a non-reactive container. Pour the marinade over the pork and mix well so every piece is coated. Cover and refrigerate for at least 6 hours or overnight for best flavor.
- Preheat your oven to 325°F. Transfer the marinated pork and its juices to a baking dish. Cover tightly with aluminum foil and bake for 3 to 4 hours, until the pork is tender and shreds easily with a fork.
- Remove the dish from the oven. Use two forks to shred the pork and mix it with the pan juices. Serve the pork on warm corn tortillas and garnish with chopped cilantro and a squeeze of lime.
