Mexican Pork Cochinita Pibil

Begin by creating a series of small punctures all over the surface of the pork using a fork. Next, apply an even layer of achiote paste to the entire surface of the pork, before setting it aside for later use.

In a large container, combine and mix together the juices of two citrus fruits - orange and lemon - along with a few habanero peppers. Add to this mixture the spices of cumin, paprika, chili powder, coriander, salt and pepper. Place the pork in this marinade mixture, cover it with a lid, and refrigerate overnight, turning the meat two or three times during this time.

Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). Wrap the pork and its accompanying marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place the wrapped pork into a casserole dish, and cover it with a lid as well.

Bake the pork in the oven for approximately 2 hours, or until it becomes tender and falls apart easily. The longer you cook the pork, the better it will be. You could also bake it in a 200 degrees Fahrenheit (95 degrees Celsius) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves.

While the pork is cooking, prepare the accompanying sauce. Bring a small amount of red wine vinegar to a boil in a small saucepan. Add sliced onions and reduce the heat to medium-low, allowing them to simmer until they are tender. Pour this sauce over the cooked pork, and serve it with a side of white rice and corn tortillas. Each person can then create their own tacos or fajitas using the pork, rice, and sauce.