Pork shoulder cooked in orange juice, guajillo chillies and achiote paste, cooked in a pressure cooker or slow cooker. Topped with a spicy habanero sauce. Serve with corn tortillas.
This recipe can also be made in the slow cooker, cooking 6 to 8 hours on High, until the pork easily falls apart. Simply add the pork to the slow cooker after browning in the frying pan, along with the guajillo chilli mixture. No additional liquid needed.