INGREDIENTS
1
Pork shoulder (3 lb), boneless
9
Bay leaf, dried
3 cloves
Garlic
5/8 tsp
Marjoram, dried leaves
1/8 tsp
Mexican oregano, dried leaves
2 tbsp
Parsley, fresh
3
Red onions
5/8 tsp
Thyme, dried leaves
1
package Achiote paste
1/4 cup
Lime juice
4
Peppercorns, whole
2 tsp
Salt
1 cup
Cider vinegar
10 tbsp
Vegetable oil
18
Corn tortillas (6 inch)
1/2 cup
Orange juice
1
Water
1/4 cup
Water, hot