Step 1

In a food processor, place the achiote paste, onion, garlic cloves, oregano, cumin seeds, allspice, peppercorns, whole cloves, and cinnamon.

Step 2

Pour the bitter orange juice, salt, and pulse until you will have a paste (read notes 1 & 2).

Step 3

Place pork meat in a large bowl and add the achiote paste. Turn to coat well.

Step 4

Cover and allow the meat to marinate in the fridge for at least 8 hours.

Step 5

Fold an oven-proof pot with banana leaves or aluminum foil.

Step 6

Place the marinated meat inside and cover with more banana leaves.

Step 7

Pour ½ cup of water into the pot so it will create some steam to cook the meat.

Step 8

Cook in the oven at 330°F/165°C for 4 hours or until the meat is nicely fork-tender.

Step 9

*Important! Half into the cooking time, taste the stew and adjust salt if needed.

Step 10

Place sliced red onions, habanero pepper, oregano, and salt in a medium bowl.

Step 11

Add bitter orange juice, and mix for 1 minute.

Step 12

Let the mixture sit for 30 minutes before serving.

Step 13

Warm the corn tortillas in a comal or skillet for half a minute per side or until soft and pliable.

Step 14

Place tortillas flat on a plate and add some shredded cochinita in the middle of each tortilla.

Step 15

Top with the xnipec salsa and enjoy with a squeeze of lime.