Ingredients

• 1 red onion , sliced thin
• 3 habaneros peppers , sliced
• 10 limes , juiced
• salt , to taste
• 3 ounces dried guajillo chile peppers , seeded and deveined
• 1 tablespoon vegetable oil
• salt and pepper , to taste
• 3 pounds boneless pork shoulder , cut into 1-inch cubes
• 3 cups fresh orange juice
• 1 cup white vinegar
• 1 bulb garlic , peeled
• 7.5 ounces achiote paste

Instructions

1. 1 Combine onion, habanero peppers, lime juice, and salt in a bowl; cover and refrigerate while preparing and cooking pork. Use rubber gloves when preparing habanero peppers and avoid touching your eyes, nose, or skin while slicing peppers.
2. 2 Place guajillo peppers in a bowl; pour enough hot water over peppers to cover. Allow to soak until peppers are softened, about 10 minutes.
3. 3 Heat oil in a large skillet at medium-high heat. Season pork with salt and pepper; cook in hot oil until completely browned, 15 to 20 minutes. Transfer pork to a slow cooker.
4. 4 Combine guajillo peppers, orange juice, vinegar, garlic, and achiote paste in a blender; blend until smooth. Pour sauce over pork cubes in the slow cooker.
5. 5 Cook on High until pork easily falls apart, 6 to 8 hours. Remove pork to a serving dish and shred with 2 forks. Pour achiote sauce over shredded pork. To serve, top with the onion-habanero salsa.

Nutrition per serving