Panuchos de Cochinita

Prepare the Cochinita Pibil: Cut the Pork shoulder into large chunks (approximately 5-7 cm).

In a blender, combine the Achiote paste, Seville orange juice, 30g White vinegar, 20g Garlic cloves, Mexican oregano, Ground cumin, Black peppercorns, Allspice berries, Ground clove, and 10g Salt. Blend until a smooth marinade forms.

Place the Pork shoulder chunks in a non-reactive bowl and pour the marinade over them, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, preferably overnight.