Ingredients:
3 lb of boneless pork shoulder, cut into large pieces
1/2 cup of achiote paste
1/2 cup of orange juice
1/4 cup of lime juice
2 cloves of garlic, minced
2 tablespoons of ground cumin
2 tablespoons of dried oregano
2 teaspoons of salt
1 teaspoon of black pepper
1/4 cup of chopped cilantro
1/4 cup of chopped red onions
1/4 cup of sliced radishes
1/4 cup of chopped fresh lime
Warm corn tortillas for serving
Instructions
In a large bowl, mix together the achiote paste, orange juice, lime juice, garlic, cumin, oregano, salt, and pepper.
Add the pork and toss to coat. Cover and refrigerate for at least 2 hours, or overnight.
Preheat the oven to 350°F.
Remove the pork from the marinade, reserving the marinade.
Place the pork in a large roasting pan, and pour the marinade over the pork.
Cover the pan tightly with foil and place in the oven.
Roast the pork for 2-3 hours, or until the pork is tender and falling apart.
Remove the pork from the oven and shred it with two forks.
Serve the pork with warm corn tortillas, cilantro, red onions, radishes, and lime wedges.
