Cochinita Pibil

Cut the Pork shoulder into large 5cm cubes and set aside.

In a blender, combine the Achiote paste, Sour orange juice, Garlic cloves, Cumin seeds, Black peppercorns, Dried Mexican oregano, Cloves, and Salt. Blend until a smooth, uniform marinade is formed.

Place the cubed Pork shoulder in a large bowl. Pour the marinade over the Pork shoulder, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight (up to 12 hours).