Guisados' Cochinita Pibil Tacos

Ingredients

• 2 tablespoons achiote paste 
• 6  bay leaves 
• 6 servings corn tortillas 
• 6 servings cilantro leaves fresh chopped
• 2 cloves garlic 
• 0.7 cup juice of lemon 
• 6 servings lime wedges 
• 6 servings vinegar-pickled onions 
• 0.3 cup orange juice 
• 2 pounds boston butt pork shoulder 
• 6 servings habanero salsa your favorite (the hotter the better!)
• 6 servings salt and pepper freshly ground
• 0.5 teaspoon any of spices your favorite
• 1  onion diced white
• 0.3 cup citrus champagne vinegar 
• 10  peppercorns whole

Equipment

• pot

Directions

1. For the pork: Blend the lemon juice, orange juice, vinegar and achiote paste together.
2. Pour the mixture over the pork in a large cooking pot and let it marinate overnight in the refrigerator.
3. The following day, add 2 cups water, the peppercorns, bay leaves, garlic, onion, your favorite spices, and some salt and pepper.
4. Let the pork cook over low heat for 3 to 4 hours. When the meat is tender and falling apart, it's ready.
5. Serve with hot corn tortillas and your favorite garnishes.