Citrus-Marinated Pork Tacos with Pickled Onions

Ingredients

• 1 teaspoon ancho chile powder 
• 2 teaspoons annatto powder (achiote seed)
• 0.5 teaspoon pepper black freshly ground
• 3.5 pound bone-in pork shoulder bone-in trimmed cut in half crosswise (Boston butt)
• 18 6-inch corn tortillas gluten-free ()
• 2  garlic cloves crushed
• 0.5 teaspoon ground cumin 
• 1 cup guacamole 
• 1  jalapeno minced seeded
• 0.3 cup juice of lime fresh
• 0.5 cup juice of lime fresh
• 0.3 cup orange juice fresh
• 1 cup orange juice fresh
• 0.3 teaspoon oregano dried
• 1 medium onion red halved
• 0.5 teaspoon salt 
• 1 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• ziploc bags
• dutch oven
• cutting board

Directions

1. To prepare pulled pork, combine first 9 ingredients in a large heavy-duty zip-top plastic bag.
2. Add pork to bag. Seal bag, turning to coat. Marinate in refrigerator overnight, turning occasionally.
3. Preheat oven to 32
4. Remove pork from marinade, reserving marinade.
5. Place pork in a large Dutch oven; pour marinade over pork. Cover and bake at 325 for 4 hours or until pork is fork-tender.
6. To prepare pickled onions, while pork cooks, place red onion and next 4 ingredients (through jalapeo pepper) in a medium bowl, tossing to coat. Cover and marinate in refrigerator at least 2 hours.
7. Remove pork from pan, and place on a cutting board. Reserve 1/2 cup cooking liquid; discard remaining cooking liquid.
8. Remove pork from bones; place in a large bowl. Shred pork with 2 forks. Stir in reserved cooking liquid.
9. Place 1/4 cup pork mixture on each tortilla. Top with about 1 tablespoon Guacamole and about 3 tablespoons pickled onions.
10. Tip: This pork is best when made ahead and refrigerated for a few days to blend the flavors. Then you can scrape off any excess fat before reheating it on the cooktop over low heat.