Cochinita Pibil (Slow-Roasted Mexican Pork) With Pickled Onions

• 500 grams pork
• 1/2 cup orange juice
• 2 tablespoons white vinegar
• 40 grams achiote paste
• 1/2 onion thickly sliced
• salt and ground black pepper
• banana leaves
• pickled onions
• 1 onion large, cut into half moons
• 1 cup water or orange juice
• 1/4 cup white vinegar or lime juice
• salt and ground black pepper
• 1/2 teaspoon oregano ground, or marjoram

1. Mix the orange juice, vinegar, achiote, salt, and pepper together. Place in a bowl along with the pork and marinate overnight, covered.
2. Place a portion of the pork inside each banana leaf. Top with onion slices and wrap carefully.
3. Place a baking rack inside the pressure cooker and pour in water to reach the rack. Place the banana leaf packets on top. Cover the pressure cooker and steam for 25 minutes.
4. Let the pressure valve completely release the pressure before opening and removing the packets.
5. Shred the meat and set aside.
6. Prepare the pickled onions by placing the onions into a large bow. Pour the water or orange juice and vinegar or lime juice over the onions. Add salt and pepper and the oregano or marjoram. Let marinate at least 12 hours.
7. Serve the pork with the pickled onions on the side.

orange juice, white vinegar, achiote paste, onion, salt, banana, onions, onion, water, white vinegar, salt, oregano ground

Taken from www.yummly.com/recipe/Cochinita-Pibil-_Slow-roasted-Mexican-Pork_-with-Pickled-Onions-531415 (may not work)