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1
Whisk together the water, salt, sugar, and peppercorns in an extra large stockpot or large plastic container until most of the salt and sugar have dissolved.
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2
Place the pork shoulder in the mixture, making sure it is completely submerged, and refrigerate for at least 12 hours and up to 24 hours.
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3
Remove pork, rinse well with cold water then pat dry.
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4
Season pork with cilantro and achiote seasoning.
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5
Prepare a Caja China according to the manufacturer's directions.
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6
Place pork, skin side down, in the box and carefully fill tray to its full capacity with lit charcoal.
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7
Cook for 1 hour, carefully uncover (you will need to protect yourself from the heat) the Caja China, and turn the meat over.
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8
When you turn the pork shoulder, make some small cuts in the skin.
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9
Cover the Caja China, add more charcoal as needed, and continue roasting for 2 to 2 1/2 more hours.
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10
Do not uncover until pork is done.
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11
Alternatively, you can grill the pork; start out on high heat to char it and then reduce the heat, cover, and cook until desired degree of doneness.
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12
You can also use a rotisserie.
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13
When the pork is done, remove it from the Caja China and let rest for at least 15 minutes before slicing.
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14
Slice and serve with the Sour Orange-Habanero Dipping Sauce.
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15
Heat grill to high.
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16
Bring orange juice and lime juice to a boil in a medium non-reactive saucepan on the grates of the grill and cook until reduced to about 2 cups.
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17
Let cool slightly.
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18
Transfer the mixture to a blender and add the onion, garlic, habanero, vinegar, and honey and blend until smooth.
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19
With the motor running, slowly add the oil and blend until emulsified.
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20
Season with salt and pepper, to taste.
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21
Let cool to room temperature before serving.
