Cochinita Pibil

Yucatan Cochinita Pibil - sort of. Don't forget the onions.
Serves 6

Shortcut Yucatan Roast Pork - Cochinita Pibil

Pork:
3 lbs Pork Butt, trimmed some and chopped into a few chunks to lie in the slow cooker
Juice of 2 Lemons
Juice of 2 Oranges or more - roughly 1/2-3/4cup
2 chopped Habanero peppers
2 Tbs Brown Sugar
2 Bay Leaf
3 Tbs Achiote Paste (or 1.5 Tbs ground Annatto + a chunk of trimmed pork fat)
1 Tsp each Cumin, Coriander, Paprika, Cinnamon
Salt, Pepper

Punch a lot of holes in the pork with a fork. Rub down with the achiote or annatto. Marinate overnight.
Pour everything into a Slow Cooker, adding OJ if the liquid doesn't get at least 1/3 up the meat. Cook on low 12 hours or 5+ on high.

Serve chopped in tortillas or sliced with braising liquid over rice, both with Pickled Onions and Cilantro.

Pickled Onions:
2 Red Onions, Thin sliced
Juice of 1 lime
Orange juice (at least 2 oranges)
1 tsp sugar
1 tbs Salt
1 jalapeno, thin sliced

Blanch the onions for about 15 seconds. Drain and combine everything. Add enough orange juice to almost cover everyting. Cool, and let sit in the fridge for at least 4 hours.