An iconic dish of the Mexican Yucatan peninsula, Cochinita Pibil is marinated overnight in citrus juices, Garlic and a distinctive seasoning paste of annatto, Coriander Seed, Oregano and Cumin. To serve, shred the tender meat with two forks and enjoy with corn tortillas and pickled onions.
For the Yucatan Red Recado, place all ingredients in blender container. Cover and blend on medium speed until smooth.
For the Mexican Slow-Roasted Pork, mix lime and orange juice, Garlic and Yucatan Red Recado paste in medium bowl until well blended. Pour over pork in large re-sealable plastic bag. Rub marinade all over pork, cover and refrigerate overnight.
Remove pork from refrigerator, place in large baking dish and stand for 30 minutes to come to room temperature, meanwhile pre-heat the oven to 170°C, 325°F, Gas Mark 3.
Bake pork in the oven for 4 hours, or until cooked through and pork is very tender.
Whilst pork is cooking prepare the pickled onions. Place onions in medium heatproof bowl, add boiling water to cover, then stand for 15 minutes. Drain and rinse with cold water, then bring remaining ingredients to simmer in small saucepan on medium-high heat. Remove from heat and stand for 15 minutes. Pour over onions in medium bowl then cover and refrigerate for 2-3 hours to marinate onions. Drain before serving.
Shred pork with 2 forks and mix with sauce in baking dish. Serve shredded pork on corn tortillas with the fiery red pickled onions. Top with the cheese and chilli slices and a squeeze of lime.