INGREDIENTS
3 lb
boneless pork shoulder roast
4 tbsp
achiote paste
1 tbsp
garlic powder
1 tbsp
onion powder
1 tbsp
apple cider vinegar
1 tbsp
kosher salt
1 1/2 tsp
black pepper
1
orange juiced
12 oz
pale ale (such as Dos Equis)
1
large red onion - thinly sliced
1
lime juiced
kosher salt
corn tortillas (pickled red onions and minced cilantro - to serve)