Read recipe first, you can serve in its own or with Rice and Veg, I like to use Aubergines for this recipe. You will need to start cooking sides when you add pork to sauce around Step 4.

Cook diced pork in small amount of water with thyme and bay leafs plus salt (Mexican use a lot of salt pinch to taste)

Cook ancho chillies and chipotle in small amount of water, enough to cover base of pan.

Drain chillies save water, then add chillies, small amount of saved water, the achiote paste, garlic, half of the onion and juice of oranges in to the blender and blast into a paste.

Add paste to pork and cook, add sugar to taste if you need to sweeten, add saved water if you need to change consistency of the sauce (Depends how bitter your oranges are, if like sweet or bitter tastes and the consistency of sauce you like)

Cook the other half of the onion as rings in the water just before they soften drain water add a little lime or saved water vinegar from the chillies.

Remove pork once cooked from the sauce and shred on chopping board
(messy bit)

Warm tortillas, add shredded pork and wrap in tube style tacos

Then add any remaining pork back to sauce, top tacos with onions and pour sauce (to taste, try not to drown it) over the tacos and serve (don't add onions to sauce, mumma Mexico told me no!)
Serve with chillies, limes and maybe rice or veg, I like to use aubergines.