Cochinita Pibil (Yucatán Slow-Roasted Pork)

Pork and marinade

• 1.2 kg Pork shoulder, boneless
• 5 cloves Garlic
• 2 tbsp Ground Annatto
• 2 tsp Dried oregano
• 2 tsp Ground cumin
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 250 ml Orange juice
• 2 pieces Lime

Pickled onions and to serve

• 1 large Red onion
• 120 ml White wine vinegar
• 12 pieces Corn tortillas
• 20 g Fresh coriander

1. Cut the pork into 5 to 6 cm chunks. Crush the garlic to a paste with the salt, then whisk in the annatto, oregano, cumin, pepper, orange juice and the juice of 1 lime. Toss the pork in the marinade until well coated, cover and chill for 2 hours.
2. Heat the oven to 160°C (320°F). Tip the pork and all the marinade into a Dutch oven and cover with a lid. Roast for 3 hours, turning the pork once or twice, until very tender and shreddable.
3. Meanwhile, thinly slice the red onion and put it in a bowl with the white wine vinegar and a pinch of salt taken from the measured fine sea salt, if you like. Scrunch with your hands for 30 seconds, then set aside to pickle, stirring occasionally. Roughly chop the fresh coriander and cut the remaining lime into wedges.
4. Lift the pork into a bowl and pull it into shreds with two forks. Skim any excess fat from the cooking juices, then stir a few spoonfuls of the juices through the pork so it stays moist and richly seasoned. Keep warm while you heat the tortillas.
5. Warm the corn tortillas in a dry frying pan over a medium heat for about 20 to 30 seconds per side, keeping them covered as you go. Fill each tortilla with the pork, top with pickled onion and coriander, and finish with a squeeze of lime. Serve straight away.

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