Warm the spices in a dry frying pan for a few minutes and then grind to a fine powder in a pestle and mortar or spice grinder.
Add them to an upright blender with the achiote, vinegar, onion, garlic, herbs, salt and olive oil and pulse to start breaking up the achiote.
Slowly pour in the orange juice with the motor running to get a smooth paste.
Pour about two thirds of the marinade over the pork, ensuring that it is thoroughly coated. Refrigerate overnight.
Freeze your remaining marinade or keep it fresh for a week in the fridge (and try it with something else, like barbecued chicken).
Transfer the pork and its marinade to a pressure cooker with a cup of water, the chopped chilli and the butter.
Turn the heat to medium and cook for an hour or until cooked. If not using a pressure cooker preheat the oven to 130°C/250°F/gas 1.
Place the pork in a large casserole with the chopped chilli and the butter. Bring to simmering point, cover with foil and a tight-fitting lid and cook as slowly as possible for 3 to 4 hours until the pork is soft and falling apart.
Meanwhile make the pink pickled onions. Put the thinly sliced onion in a heat proof bow, cover with boiling water and set aside for 10 minutes. This process removes all of the bitterness from the onions and softens them.
Drain the onions giving them a good squeeze to get as much water out as possible. Put them back in the blow add the chilli, the zest and juice of the limes and the orange and then season to taste with salt and pepper.
Set aside for 30 minutes to marinate. (If you have some left over they’ll keep in the fridge for up to a week.)
To serve, heat some tacos in a warm, dry pan and transfer to a plate. Place some refried beans on the tacos, followed by some of the shredded pork. Top with pink pickled onions and some coriander.
Warm the spices in a dry frying pan for a few minutes and then grind to a fine powder in a pestle and mortar or spice grinder.
Add them to an upright blender with the achiote, vinegar, onion, garlic, herbs, salt and olive oil and pulse to start breaking up the achiote.
Slowly pour in the orange juice with the motor running to get a smooth paste.
Pour about two thirds of the marinade over the pork, ensuring that it is thoroughly coated. Refrigerate overnight.
Freeze your remaining marinade or keep it fresh for a week in the fridge (and try it with something else, like barbecued chicken).
Transfer the pork and its marinade to a pressure cooker with a cup of water, the chopped chilli and the butter.
Turn the heat to medium and cook for an hour or until cooked. If not using a pressure cooker preheat the oven to 130°C/250°F/gas 1.
Place the pork in a large casserole with the chopped chilli and the butter. Bring to simmering point, cover with foil and a tight-fitting lid and cook as slowly as possible for 3 to 4 hours until the pork is soft and falling apart.
Meanwhile make the pink pickled onions. Put the thinly sliced onion in a heat proof bow, cover with boiling water and set aside for 10 minutes. This process removes all of the bitterness from the onions and softens them.
Drain the onions giving them a good squeeze to get as much water out as possible. Put them back in the blow add the chilli, the zest and juice of the limes and the orange and then season to taste with salt and pepper.
Set aside for 30 minutes to marinate. (If you have some left over they’ll keep in the fridge for up to a week.)
To serve, heat some tacos in a warm, dry pan and transfer to a plate. Place some refried beans on the tacos, followed by some of the shredded pork. Top with pink pickled onions and some coriander.
