1 1/4# boneless porkloin
1 1/2 tbsp achiote paste
1 1/2 oz fresh squeezed OJ
1 1/2 oz fresh squeezed lime juice
1 1/2 oz white vinegar
1 chili in adobo with 1/2 tsp sauce
1 tsp ground cumin
1/2 tsp paprika
1 tsp ground coriander
1/2 tsp kosher salt
1 medium to large red onion, sliced thin and separated apart
1/4 cup white vinegar
1/4 cup rice wine vinegar
1/2 tsp salt
1/2 tsp sugar
Rub porkloin with achiote paste until dissolved. Mix rest of ingredients together and put into a ziploc bag. Add the porkloin into ziploc bag, close and marinate for 4 hours in the fridge.
Put the porkloin, any marinade and 3/4 cup of water in a pressure cooker. Cook at pressure for 45 mins, then let cool naturally. Shred while still warm and mix any liquid from pressure cooker into meat. Season with salt and pepper.
Serve as tacos with pickled onion (recipe below) and optional avocado.
Pickled onion directions:
Boil vinegars and mix in salt and sugar. Place the thinly sliced onion pieces into a glass jar. Pour the vinegar mixture over the onions. Let sit at room temp for 30-60 minutes covered, then place in fridge.