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1
Heat medium skillet over medium-high heat. Add onion and garlic to dry skillet and cook until browned in spots on all sides, turning occasionally, about 8 minutes for onion and 4 minutes for garlic. Core and coarsely chop onion. Transfer onion and garlic to blender. Add orange juice and next 7 ingredients to blender; puree until smooth. Transfer to large resealable plastic bag; add pork. Seal bag, releasing excess air; turn to coat. Chill at least 4 hours and up to 1 day, turning occasionally.
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2
For charcoal grill, light 30 briquettes in chimney starter; heat until ash-gray. Remove top rack from grill and place 1 disposable aluminum pan on 1 side of grill. Pour briquettes onto opposite side of grill. Return rack to grill.
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3
For 2-burner gas grill, remove rack and place 1 disposable aluminum pan on 1 side of grill. Return rack; light grill (medium heat) on side opposite pan.
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4
For 3-burner gas grill, remove rack and place 1 disposable aluminum pan in center of barbecue. Return rack and light grill on both sides of pan (not under pan).
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5
For all grills, brush rack with oil. Place pork with some marinade still clinging on rack above pan. Close lid; insert thermometer into hole in lid. Cook pork until instant-read thermometer inserted into center of roast registers 195u00b0F, about 3 1/2 hours, maintaining grills internal temperature at around 350u00b0F by opening and closing vents, adjusting gas grill's burners, or adding more hot briquettes from chimney starter to charcoal grill.
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6
Transfer pork to cutting board and let rest 10 minutes. Pull out and discard bone and any large lumps of fat. Using 2 forks or large knife, shred the pork; transfer to platter. Drizzle with a few spoonfuls of drippings from aluminum pan in barbecue, if desired.
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7
Grill tortillas until slightly charred, about 10 seconds per side. Serve pork with tortillas, Yucatecan Pickled Onions, and Habanero-Tomato Salsa.
