Rinse the pork and place it in a pot with enough water. Add salt, bay leaves, garlic, and onion.

Once the pork is tender, remove the bay leaves and onion.

In a blender, combine three-quarters of the achiote paste with the juice of 2 sour oranges (or the substitute) and blend until smooth.

Add the blended mixture to the pork and shred the meat using two forks.

If needed, add more water and adjust the salt to taste. The meat should be juicy.

Let it simmer long enough for the achiote flavor to fully infuse the meat.

The meat should have a reddish-orange color. Now you're ready to make your cochinita pibil tacos.