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1
For the pulled pork: Heat the vegetable oil in a medium saucepan over medium-high heat.
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2
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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5
Add the orange and pineapple juices and bring to a boil.
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6
Once it boils, turn the heat off and carefully transfer to a blender.
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7
Cool.
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8
Process the mixture until smooth, about 2 minutes.
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9
Set aside.
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10
Sprinkle the pork butt heavily with salt and pepper on all sides.
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11
Arrange the orange skins on the bottom of a 5 1/2- to 6-quart slow cooker, skin-side up (this adds more flavor to the pork and ensures the meat will not dry out).
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12
Scatter the pork butt on top of the oranges.
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13
Pour the achiote puree inside the slow cooker.
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14
Cover the slow cooker and turn on to high heat.
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15
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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17
Let the pork cool slightly before shredding.
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18
Using two forks or with clean hands, shred the pork.
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19
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 together in a small bowl.
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21
Mix well to incorporate.
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22
Let stand at least 20 minutes.
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23
They can be made 1 day ahead.
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24
For the pickled red onions: Mix the lime juice, olive oil, oregano, salt and onions together in a medium bowl.
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25
Mix well to incorporate.
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26
Let stand for 30 minutes.
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27
They can be made 1 day ahead.
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28
Serve the pork in the warmed corn tortillas with pickled habaneros and red onions, shredded cabbage and crema.
