Blend Achiote paste, Sour orange juice, Garlic, Mexican oregano, Ground cumin, Ground cloves, Ground black pepper and 2 tsp Kosher salt into a thick red paste. Rub it all over 1.5 kg Pork shoulder, cover and leave it in the fridge at least 12 h — overnight is ideal. Toss 1 Red onions with 120 ml Distilled white vinegar and a good pinch of Kosher salt. Leave to soften at room temperature while the pork cooks — the acid and crunch are the whole point. Roughly blend 2 Habaneros, the juice of 2 Limes and a handful of Coriander with a splash of water and a pinch of salt. Keep it loose and fiery.

⚠ The longer the pork sits in the achiote, the deeper the colour and funk. Don't rush this.

• Pork shoulder
• Achiote paste
• Sour orange juice
• Garlic
• Mexican oregano
• Ground cumin
• Ground cloves
• Ground black pepper
• Kosher salt
• Red onions
• Distilled white vinegar
• Kosher salt
• Habaneros
• Limes
• Coriander
• Kosher salt