Slow-Cooker Cochinita Pibil

Ingredients

• 3 lb pork shoulder, cut into 3-inch chunks
• 3 tbsp achiote paste
• ¾ cup orange juice
• ¼ cup lime juice
• 4 cloves garlic
• 1 tsp cumin
• 1 tsp dried oregano
• 1 red onion, thinly sliced
• ½ cup cider vinegar
• 1 habanero, thinly sliced (optional but traditional)
• Corn tortillas, to serve
• Salt

Method

1. Blend the achiote paste, orange juice, lime juice, garlic, cumin, oregano, and 2 teaspoons salt into a brick-red marinade.
2. Toss the pork in the marinade and refrigerate 1 hour if you can, or proceed straight to the pot if you can't — the slow cooker forgives.
3. Cook on low 8 hours (or high 5), until the pork shreds with zero resistance. Shred it right in the juices.
4. While it cooks, soak the red onion and habanero in the vinegar with a pinch of salt — these pickled onions are legally required.
5. Serve heaped on warm tortillas with the pink pickled onions on top; the tang against the rich pork is the whole point.