Ingredients

• 2/3 cup lemon juice
• 1/3 cup orange juice
• 1/4 cup white wine vinegar
• 2 tablespoons achiote paste
• 2 pounds pork shoulder
• 10 whole peppercorns
• 6 bay leaves
• 2 cloves garlic
• 1 white onion, diced
• Salt and freshly ground pepper
• Any of your favorite spices (such as 1/2 teaspoon each of cumin, paprika or chili powder)
• Corn tortillas
• Vinegar-pickled onions
• Your favorite habanero salsa (the hotter the better!)
• Chopped fresh cilantro
• Lime wedges

Instructions

1. For the pork: Blend the lemon juice, orange juice, vinegar and achiote paste together. Pour the mixture over the pork in a large cooking pot and let it marinate overnight in the refrigerator.
2. The following day, add 2 cups water, the peppercorns, bay leaves, garlic, onion, your favorite spices, and some salt and pepper. Let the pork cook over low heat for 3 to 4 hours. When the meat is tender and falling apart, it's ready.
3. Serve with hot corn tortillas and your favorite garnishes.