Blend the half bar of chipotle paste with the rest of the ingredients.

Place the blended mixture and the pork, cut into pieces, in a container. Let it marinate for at least three hours, preferably overnight in the refrigerator.

Cook for two to three hours until the meat is very tender and fully cooked.

Once cooled, shred the meat, place it in a skillet with the cooking juices, and fry for about 10 minutes.

Slice the red onion and habanero peppers thinly, add salt, oregano, and lime juice.

Warm up tortillas and serve the meat with the pickled onions.