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1
Poke holes all over the pork with a fork. Rub achiote paste (I make my own, search my recipes) all over the pork, and set aside.
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2
In a large bowl, mix together the orange juice, lemon juice, and habanero peppers.
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3
Mix in the cumin, paprika, chili powder, coriander, salt and pepper.
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4
Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.
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5
Preheat the oven to 325 degrees F (165 degrees C).
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6
Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes.
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7
Place into a casserole dish, and cover.
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8
Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. Cooking time varies greatly, from 2 hours to 4 hours depending on oven, seal of banana leaves, meat etc.
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9
I don't have one, but some say it is great and easy in a slow cooker without the foil or leaves.
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10
While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan.
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11
Add onions, reduce heat to medium-low, and simmer until tender.
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12
Pour sauce over pork, and serve with white rice and corn tortillas.
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13
Each person can make tacos or fajitas with the pork, the rice and the sauce.
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14
* If you can't find Sevilla OJ, use 1/3 cup normal OJ, and 2/3 cup fresh squeezed lemon juice.
