Cochinita Pibil:
2 kg pork butt
3 T. achiote paste
â…“ cup orange juice
â…“ cup freshly squeezed lemon juice
â…“ cup white vinegar
1 habanero pepper, seeded and finely chopped
2 tsp. ground cumin
2 tsp. smoked paprika
1 tsp. ground coriander
1 tsp. salt

Pickled Red Onions:
1 red onion, halved and thinly sliced
½ cup apple cider vinegar
1 tsp. salt
1 T. sugar
½ tsp. whole black peppercorns

Small corn tortillas
Fresh cilantro
Queso fresco (optional)

Rub down pork butt with achiote paste. If the pork is tied up, remove all the string and massage the achiote over the unfolded piece of meat. In a large bowl, mix together orange juice, lemon juice, vinegar, habanero and the spices. Place pork in the orange mixture and leave to marinate in the refrigerator for at least 4 hours or ideally overnight. Turn the pork at least once in the marinade to ensure even saturation. In a small bowl, mix together vinegar, salt and sugar until the dry ingredients are dissolved. Place onions in a sanitized glass jar and pour vinegar over top. Add peppercorns and top up with water until all the onions are submerged. Set aside at room temperature for an hour to steep. After this, they will be ready to eat. If you’re not eating them right away, pop them in the refrigerator to store. Place pork, marinade and 1 cup of water into a slow cooker and cook on low for 8 hours. Once the pork is cooked, it should shred apart easily with a fork. Serve pork in corn tortillas topped with pickled red onions and fresh cilantro (and queso fresco, if you like).