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For the pulled pork: Heat the vegetable oil in a medium saucepan over medium-high heat.
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Add the onions and cook until translucent, about 4 minutes.
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3
Add the garlic and cook until fragrant and slightly softened, about 2 more minutes.
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4
Add the achiote paste and mix well to incorporate.
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Add the orange and pineapple juices and bring to a boil.
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Once it boils, turn the heat off and carefully transfer to a blender.
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Cool.
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Process the mixture until smooth, about 2 minutes.
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Set aside.
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10
Sprinkle the pork butt heavily with salt and pepper on all sides.
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Arrange the orange skins on the bottom of a slow cooker, skin-side up (this adds more flavor to the pork and ensures the meat will not dry out).
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Place the pork butt on top of the oranges.
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Pour the achiote puree inside the slow cooker.
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Cover the slow cooker and turn on to high heat.
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Let it cook until the pork is tender and ready to shred, about 5 hours.
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16
Turn the slow cooker off and remove the oranges from the pot and discard.
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Let the pork cool slightly before shredding.
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Using two forks or with clean hands, shred the pork.
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Return the shredded meat to the slow cooker filled with sauce and keep warm until ready to serve.
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20
For the pickled habaneros: Mix the habanero chiles, lime juice, olive oil, oregano and salt into a small bowl.
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Mix well to incorporate.
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Let stand at least 20 minutes.
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23
They can be made 1 day ahead.
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For the pickled red onions: Mix together the red onions, lime juice, olive oil, regano and salt into a medium bowl.
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Mix well to incorporate.
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Let stand for 30 minutes.
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27
They can be made 1 day ahead.
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28
For the fried black bean filled tortillas (panuchos): Using a 5-inch round cookie cutter, cut a smaller tortilla out of each tortilla.
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29
Save the scraps for making chilaquiles, tortilla soup, etc.
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30
Heat 2 tablespoons of vegetable oil in a medium saute pan over medium-high heat.
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Then add the beans to warm and soften, about 5 minutes, stirring continuously to avoid burning.
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Turn the heat off and reserve.
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In a large saute pan, heat the remaining 1/2 cup of vegetable oil to 350 degrees F. While the oil is heating, form the panuchos.
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Start by spreading 1 tablespoon of warmed beans on the surface of the tortilla.
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Stack the second tortilla over it pressing on the edges to seal.
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Remove the excess beans on the side of the panucho.
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Working in batches, fry the panuchos until golden in color, about 3 minutes per side.
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Remove from the pan and drain on a paper-towel-lined plate.
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To serve: Top each panucho with about 1/3 cup of cochinita pibil.
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40
Top with the pickled red onions and habaneros, if desired.
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41
Take a bite, die and go to heaven.
