Hank Shaw

INGREDIENTS

3 lb

pork shoulder

1 cup

orange juice, freshly squeezed if possible

1/2 cup

lime juice, juice of 4-5 limes

1 tsp

salt

3 oz

red (rojo) achiote paste, available in Latin markets

Pickled red onions (optional), for garnish

Dry Mexican cheese (queso seco), for garnish

Chopped cilantro, for garnish

Lime wedges, for garnish