Authentic Cochinita Pibil

Authentic Cochinita Pibil Submitted by Donald Bruun
1 red onion thinly sliced

3 habanero peppers, seeded and sliced
10 limes juiced (makes about 1 cup)
Salt to taste
3 ounces dried guajillo peppers
1 tablespoon vegetable oil
Salt and pepper to taste
3 lbs boneless pork shoulder cut into 1 inch cubes
2 cups orange juice in all
1 ½ cup grapefruit juice
½ cup lime juice from above
3-4 cloves roasted garlic
3.5 oz achiote paste (this can usually be found in Hispanic grocery stores)

1. Combine the onion, habanero peppers, ½ cup lime juice, ½ cup orange juice and salt in a bowl; cover and refrigerate while preparing and cooking the pork. Use rubber gloves when preparing the habanero peppers and avoid touching your eyes, nose, or skin while slicing peppers.

2.  Place the guajillo peppers in a bowl; pour enough hot water over the peppers to cover. Allow to soak until the peppers are softened, about 10 minutes.  When softened deseed and devein.

3.  Heat the oil in a large skillet at medium-high heat. Season pork with salt and pepper; cook in the hot oil until completely browned, 15 to 20 minutes. Transfer the pork to a slow cooker.

4.  Combine the guajillo peppers, grapefruit juice, remaining orange juice and lime juice, garlic, and achiote paste in a blender; blend until smooth. Pour the sauce over the pork cubes in the slow cooker.

5.  Cook on High until the pork easily falls apart, 6 to 8 hours. Remove the pork to a serving dish and shred with 2 forks. Pour the achiote sauce over the shredded pork. To serve, top with the onion-habanero salsa.