Step 1

Place the achiote seasoning in a small bowl. Pour in 1/2 C. of the lime juice and 2 teaspoons salt. Add the Chimayo or Ancho Chile powder. Use a fork to work the mixture into a smooth thickish marinade.

Step 2

Line your slow cooker with banana leaves. Lay in the pork and pour the marinade over and around the meat.

Step 3

Scatter the white onion over the meat.

Step 4

Pour 1/2 C. water around the meat and sprinkle the top of the meat with the remaining salt.

Step 5

Fold banana leaves to roughly cover everything.

Step 6

Cover and slow-cook on high for 6 hours, until the meat is fall-off-the-bone tender. If you roast this in the oven, 300 degrees for 3 hours.

Step 7

While the meat is cooking, combine the red onion with remaining 1/4 cup lime juice in a small bowl. Sprinkle with a pinch of salt and set aside to marinate, stirring from time to time..

Step 8

Use tongs to transfer the meat and onions to a cutting board. With forks, shred pork. Spoon off any rendered fat that's floating in the juices.

Step 9

Ladle the brothy sauce into a large saucepan or fry pan and boil it down to about half. Add the shredded meat to the sauce and toss well. Top with the lime-marinated red onions and serve with the salsa and warm corn tortillas.