Name: Pibil-Style Pork
Yield: 10 to 12 Servings
Ingredients: 1 medium onion, quartered through core; 4 garlic cloves, peeled; 1/3 cup fresh orange juice; 1/3 cup fresh lime juice; 1/4 cup achiote paste; 1 tablespoon red wine vinegar; 2 teaspoons coarse kosher salt; 1 teaspoon ground black pepper; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano (preferably Mexican); 1 4 1/2-to-5-pound bone-in pork shoulder roast (Boston Butt); 1 13x9x2-inch disposable aluminum pan; Corn tortillas; Yucantecan Pickled Onions (click for recipe); Habanero-Tomato Salsa (click for recipe)

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