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- 3-4 pounds pork shoulder
- 1 cup orange juice, freshly squeezed if possible
- 1/2 cup lime juice, juice of 4-5 limes
- 1 teaspoons salt
- 3 ounces of red (rojo) achiote paste, available in Latin markets
- Pickled red onions (optional), for garnish
- Dry Mexican cheese (queso seco), for garnish
- Chopped cilantro, for garnish
- Lime wedges, for garnish
Directions:View on Simply Recipes
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