Ingredients

• 15 La Tortilleria corn tortillas
• 1kg free-range pork shoulder or leg
• 100g achiote paste
• Juice of 2 oranges
• 3 tbsp white vinegar
• 2 tsp oregano dried
• ¼ onion, peeled and quartered
• 1 garlic clove
• Olsson's Salt to taste
• 1 habanero chilli, finely diced
• 3 radishes, finely sliced
• ½ red onion, finely sliced
• 60ml lime juice

Method

• Combine achiote paste, orange juice, white vinegar, oregano, onion and garlic in a blender, adding salt to taste.
• Rub the marinade over the pork with your hands, ensuring all the meat is covered. Cover and place in the fridge overnight (if you have time). (Tip: You can cook in the slow cooker immediately after preparing, however note that this impacts flavour – it is worth the wait!).
• Place the pork and any excess marinade into the slow cooker and submerge with water to 2cm above the meat. Cook for 3 to 4 hours on a low setting. If you don’t have a slow cooker, place pork in an ovenproof dish and cover with baking paper and foil before cooking at 180oC for 2 to 2.5 hours. (Tip: You can tell it’s ready if you squeeze the meat and it falls apart).

Recipe & Photo by La Tortilleria