For the marinade
4 cloves garlic
2 tbsp vegetable oil
RawSpiceBar’s Achiote Recado Rojo
1/4 cup orange juice
1/4 cup white vinegar
1 tbsp white tequila (optional)
3 lemons, juiced
2 habanero peppers, deseeded
Kosher salt, to taste
For the pork
2 lbs boneless pork shoulder or 3 lbs bone-in pork shoulder, cut into 2-inch-thick slabs
2 tomatoes, sliced
1 red or green bell pepper, sliced
1 white onion, sliced
12 bay leaves
Corn tortillas, pickled onions, salsa, to serve
- Heat oil in a skillet over medium heat until hot. Add RawSpiceBar’s Achiote Recado Rojo, habaneros, and garlic and cook, tossing and stirring until fragrant, about 2-3 minutes. Transfer to a blender along with garlic, lemon juice, orange juice, vinegar, oil, tequila (if using), and a big pinch of salt. Blend until smooth. Season to taste.
- Pour marinade over meat and rub in. Cover, refrigerate, and let rest at least 3 hours or overnight.
- Place pork, marinade, and 1 cup of water into a slow cooker and cook on low setting for 8 hours. Once the pork is cooked, it should shred apart easily with a fork.
- Serve in tortillas with red onions and salsa, if desired.