INGREDIENTS
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3-4 pounds pork shoulder
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1 cup orange juice, freshly squeezed if possible
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1/2 cup lime juice, juice of 4-5 limes
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1 teaspoons salt
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3 ounces of red (rojo) achiote paste, available in Latin markets
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Pickled red onions (optional), for garnish
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Dry Mexican cheese (queso seco), for garnish
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Chopped cilantro, for garnish
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Lime wedges, for garnish