Directions

1. Blend the marinade and inject the pork Start by blending 1 cup of the orange juice with the juice of 1 lime, white vinegar, and half of the achiote paste until smooth. Pour the mixture into a cup. Using a meat injector, inject the pork shoulder thoroughly in a grid-like pattern, spacing injections about 1 to 1½ inches apart. Wrap the pork tightly in plastic wrap and refrigerate for at least 12 hours, preferably overnight, to allow the flavors to penetrate deeply.
2. Fire up the smoker and make the rub Preheat your smoker to 250°F using oak or pecan wood for a smooth, mellow smoke. While the smoker comes to temperature, combine the remaining achiote paste with 3 tablespoons of the remaining orange juice, kosher salt, black pepper, cumin, and Mexican oregano. Mix it all together in a bowl or molcajete until a thick red paste forms.
3. Rub the pork and smoke it Remove the pork from the fridge, pat it dry with paper towels, and rub the paste all over the surface. Place the pork fat-side up directly on the smoker grates and smoke for 5 hours, unwrapped.
4. Char aromatics and blend the braising liquid While the pork is on the smoker, char the quartered white onion in a dry cast iron pan or under a broiler until it’s browned and blistered. Add the charred onion, garlic, remaining orange juice, and the juice of the second lime to a blender and blend until smooth. Set this aside to use as your braising liquid.
5. Wrap with banana leaves and braise Once the pork has smoked for 5 hours, lay two banana leaves in a cross pattern on a large surface. Place the pork in the center, wrap with the first banana leaf, then cover and seal with the second, ensuring it’s fully enclosed. Set the wrapped pork in a deep disposable aluminum half sheet pan. Pour the blended juice mixture into the bottom of the pan around the pork, being careful not to pour directly over the meat. Seal the pan tightly with heavy-duty foil and return it to the smoker.
6. Finish cooking and let it rest Continue cooking for 3 to 4 more hours, or until the internal temperature of the pork reaches 203°F to 205°F. Carefully open one corner of the foil to vent the steam, then place the pan in a cooler to rest for 1 hour.

7. Shred and serve After resting, remove the foil and banana leaves. Discard the bone and shred the pork using heat-resistant gloves or two forks. Mix the meat thoroughly with the juices in the pan and serve hot with fresh tortillas and pickled red onions.