• 2 pounds pork
• 2 sticks, or 3 1/2 ounces, achiote
• 1 cup sour orange juice, or 1 cup orange juice mixed with 1/4 cup white vinegar
• 10 garlic cloves
• 1/2 white onion
• 1 tablespoon salt
• 1/2 tablespoon ground pepper

Blend achiote, sour orange juice, garlic cloves, onion, salt and pepper and set aside. In a Dutch oven, or deep pan, heat some oil on medium high and sear pork butt. Once pork is seared, add the achiote juice and reduce to low heat. Let the meat cook for 2 hours. Once meat is done, shred it with two forks, put it on a tortilla, and enjoy it!