Cochinita Pibil

Combine achiote paste or paprika blend, orange juice, lime juice, minced garlic, cumin, oregano, cloves, cinnamon, bay leaves, salt, and black pepper in a food processor or blender. Blend until smooth and fully combined.

Rub the pork shoulder chunks with the marinade, coating all sides thoroughly. Place pork and any remaining marinade in a large bowl or Dutch oven. Refrigerate for at least 2 hours, preferably overnight.

Preheat oven to 325°F (160°C). If pork is in a bowl, transfer it and all liquid to a Dutch oven or heavy roasting pan with a lid. Add broth to the pan.

Cover the pan with foil, then place the lid on top. Braise in the oven for 3.5 to 4 hours, until pork shreds easily with a fork. The internal temperature should reach 190–203°F (88–95°C) for tender shreds.

Remove pork from oven. Let cool slightly, then shred meat using two forks, discarding fat and bones. Strain the cooking liquid and return broth to the pan; discard solids. Return shredded pork to the broth to keep warm and moist.

Combine sliced red onion and habanero (if using) in a bowl. Heat vinegar, sugar, and salt in a small saucepan until sugar dissolves. Pour the hot brine over onions. Let sit for at least 15 minutes before serving.

Warm tortillas. Serve shredded pork on warm tortillas with pickled onions and fresh cilantro or lime wedges on the side.