Ingredients
4-5lbspork shoulder or pork loin,cut in 1½-inch chunks
1cuporange juice,freshly-squeezed
⅓cuplime juice,freshly-squeezed
3½ozachiote paste,(1 package)
1tspground cumin
sea salt and freshly-cracked black pepper
pickled red onions
fresh cilantro,chopped
fresh lime wedges
corn or flour tortillas
guacamole
refried beans
crumbled cotija cheese
Preparation
Prep the marinade by combining the achiote paste, orange juice, lime juice, and cumin in a blender or food processor. Pulse briefly until combined.
Place the pork in the bowl of the pressure cooker or slow cooker, then drizzle the pork evenly with the marinade. Toss briefly to combine. (Then rinse out the blender, so that the achiote does not stain it.)
Place the lid on the pressure cooker (setting the vent to “sealing”) or slow cooker. Then either pressure cook the pork on manual for 40 minutes, followed by a 15-minute natural release. Or slow cook the pork on High for 5 hours or on Low for 8 hours, until the pork is tender and shreds easily with a fork.
Remove the lid, then use two forks to shred the pork into bite-sized pieces, and toss it briefly with the remaining juices.
Taste and season with salt and pepper as needed.
Serve warm, garnished with pickled red onions and chopped fresh cilantro, plus any additional toppings.
