Step 1

First, make the marinade. To a food processor or blender, add orange juice, lime juice, achiote paste and spices.

Step 2

Place pork cubes into large Ziploc bag.

Step 3

Pour the achiote mixture over pork. Press as much air as possible out of the bag, then seal it. Gently massage the marinade into the pork. Place the bag in the refrigerator to marinate for at least 8 hours, up to 24 hours.

Step 4

Once the pork is marinated, preheat oven to 300 degrees Fahrenheit.

Step 5

Line a 9x13'' baking dish or a large Dutch oven with aluminum foil, leaving enough foil on each side to wrap over the top of the pork.

Step 6

Place marinated pork into the pan, and foil aluminum foil flaps over the top of the pork.

Step 7

Add one more sheet of foil over the top of the dish to seal it tight. This will keep the moisture in!

Step 8

Bake for 4 hours, or until the pork easily shreds with a fork.

Step 9

Shred the pork and allow it to rest in the remaining juices for 10-20 minutes prior to serving.

Step 10

Serve warm with corn tortillas, fresh cilantro, crumbles of cotija cheese and a squeeze of lime juice.