Ingredients

2 pounds pork butt roast with bone
2 tablespoons achiote paste
1/3 cup orange juice
2/3 cup fresh-squeezed lemon 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 to taste
1/2 cup red wine vinegar
2 red onions, sliced into rings
12 tortilla cups
 

Directions

Poke holes all over the pork with a fork. Rub achiote paste 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 °F. 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. You could also bake it in a 200 °F oven for 4 or 5 hours, or 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. 

Once the pork has cooked let it rest 10 minutes. Once rested shred the pork and toss it in the prepared sauce. Place 12 tortilla cups on a baking sheet and put them into the oven at 325 °F. Yo want to only warm the tortillas so don't go over 4 minutes. Remove the cups from the oven and put the shredded pork into them and serve warmed.

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Also Try:
> Greek Yogurt Parfait
> Quiche Loraine
> Beef Tenderloin
> Potato Croquettes