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1.
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Place loin in a large pot, sprinkle with salt and white pepper.
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2.
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Pour water over, add bay leaves and bring to boil.
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3.
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Lower to simmer, cover and and continue to cook at a low simmer for 2 hours.
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4.
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In a blender, add all remaining ingredients, except onion.
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Blend in pulses until completely combined.
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5.
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Transfer pork loin to another large pot (or you can put it on a plate while you measure out the remaining water).
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6.
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Measure out remaining water, you will need 3 cups.
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7.
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Put pork loin in pot, grab two forks and begin pulling the meat apart, essentially shredding it.
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8.
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Pour achiote mix over and add the reserved 3 cups of the simmering water.
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9.
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Simmer for the next 2-6 hours.
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I simmered mine for 6 hours, and it came out just divine.
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Uncovered, the water will evaporate faster, so if you plan on simmering for 6 hours, keep the lid on for the first 4 and then remove it.
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10.
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Add the sliced onion in the last 60 minutes, stirring often to keep it from sticking to the bottom of the pot.
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Most of the liquid should be gone now, leaving you with a nice, moist consistency.
