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1
The night before or the morning before you plan to serve this, mix the orange and lime juice with the achiote paste and salt in a blender until combined.
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2
Be sure to rinse the blender soon afterwards, as the achiote stains.
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3
Cut the pork into chunks of about 2 inches square.
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4
Don't trim the fat, as you will need it in the braising to come.
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5
You can always pick it out later.
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6
Put the pork in a non-reactive (glass, stainless steel or plastic) container, then pour over the marinade mixture.
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7
Mix well, cover and keep in the refrigerator for at least 6 hours and up to 24 hours.
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8
Cooking takes 3-4 hours, so plan ahead.
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9
Preheat the oven to 325*.
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10
Line a large casserole with a double layer of heavy duty foil.
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11
Pour in the pork and marinade and close the foil tightly.
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12
Put the casserole in the oven and bake for at least 3 hours.
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13
You want it pretty much falling apart, so start checking at the 3 hour mark.
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14
When the pork is tender, take it out of the oven and open the foil.
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15
Remove the meat with a slotted spoon to a bowl, then shred it with two forks.
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16
Pour enough sauce over the meat to make it wet.
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17
To serve, either use this as taco meat or eat it over rice, garnished with cilantro, lime wedges and queso seco.
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18
Pickled red onions are a traditional garnish.
