Sopes con Cochinita Pibil

Begin by preparing the pickled red onions: Thinly slice the Red onion into rings. In a small saucepan, combine White vinegar, Water for pickling, Salt for pickling, Sugar for pickling, and Mexican oregano for pickling. Bring to a simmer, stirring until salt and sugar dissolve. Remove from heat, add the sliced Red onion, and let it cool completely. Refrigerate until ready to serve.

For the cochinita pibil marinade: In a blender, combine Achiote paste, Sour orange juice, Garlic cloves, Mexican oregano, Ground cumin, Black peppercorns, Allspice berries, Habanero chile, and Salt for pibil. Blend until a smooth paste is formed.

Cut the Pork shoulder into large chunks (approximately 5-7 cm). Place the Pork shoulder in a non-reactive bowl and pour the prepared marinade over it, ensuring all pieces are thoroughly coated. Cover and refrigerate for at least 4 hours, or preferably overnight.