Mexican-style slow-cooked pork
Instructions:
- In a small bowl, whisk together the orange juice, oregano, cumin, white wine vinegar, achiote paste, and oil.
- Process with a hand-held blender until smooth.
- Prick the meat several times with a fine-pointed knife to help the marinade penetrate deep into the meat. Season with salt and pepper.
- Line a roasting pan with a large sheet of aluminium foil. Put the meat in the middle of the foil and bring up the sides a little.
- Pour over the marinade.
- Coarsely chop the onion.
- Scatter the white onions over the meat.
- Preheat the oven to 400°F. Fold the foil over the meat to make a parcel and seal the edges tightly, so that no steam or liquid will escape as it cooks. Let marinate for a minimum of 30 minutes, but preferably 12 hours, in the fridge.
- Roast the pork shoulder for 4 hours. While it cooks, finely chop the red onion.
- Remove the seeds from the habanero chile and chop the flesh finely.
- Mix the chile with the onions. Add the lime juice, then season with salt.
- Once cooked, take the meat out of the oven and let it rest for 20 minutes. While you wait, toast the tortillas in a dry frying pan and wrap in foil to keep warm.
- Remove the string from around the pork, then cut into thick slices.
- Spread the pork over a serving platter and pull the meat to shreds with your fingers.
- Spoon over the sauce from the pan.
- Serve the pork with the warm tortillas and red onion salsa.