Cochinita Pibil - cooking recipe

Ingredients

2 lbs pork butt, with bone
2 tablespoons achiote paste (use mine)
1 cup sevilla orange juice
2 habanero peppers, seeded and chopped
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground coriander
salt and pepper
1/2 cup red wine vinegar
2 red onions, sliced into rings

Preparation

Poke holes all over the pork with a fork. Rub achiote paste (I make my own, search my recipes) all over the pork, and set aside.
In a large bowl, mix together the orange juice, lemon juice, and habanero peppers.
Mix in the cumin, paprika, chili powder, coriander, salt and pepper.
Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.
Preheat the oven to 325 degrees F (165 degrees C).
Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes.
Place into a casserole dish, and cover.
Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. Cooking time varies greatly, from 2 hours to 4 hours depending on oven, seal of banana leaves, meat etc.
I don't have one, but some say it is great and easy in a slow cooker without the foil or leaves.
While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan.
Add onions, reduce heat to medium-low, and simmer until tender.
Pour sauce over pork, and serve with white rice and corn tortillas.
Each person can make tacos or fajitas with the pork, the rice and the sauce.
* If you can't find Sevilla OJ, use 1/3 cup normal OJ, and 2/3 cup fresh squeezed lemon juice.