For the vinegar and sour orange juice: if you can't find sour oranges, use regular orange juice and add the juice of 1 lime.

Combine all the ingredients—achiote paste, garlic, onion, orange juice, vinegar, allspice, black pepper, oregano, thyme, and salt—in a blender and blend until very smooth.

Pour the blended mixture over the pork in the pot, making sure the meat is well coated. Cover the pot and cook over medium heat for about 2 hours and 20 minutes, stirring every 20–30 minutes to prevent sticking.

After the cooking time, check if the meat shreds easily with a fork. If it does, remove it from the pot and shred all the meat using two forks.

Once all the meat is shredded, add the cooking liquid from the pot back to the meat and mix well. If you prefer it drier, add less of the liquid.

Heat up tortillas and serve the cochinita pibil with pickled red onion and habanero salsa, and a few drops of lime juice. (Note: The habanero salsa recipe is available on my page.)