> Ema Nymton wrote:
>
> It is a Mexican dish from the Yucatan peninsula. You cut 3-4 lbs of pork
> shoulder into 2 inch cubes, add a chopped onion, a package of achiote
> paste, salt and sour orange juice, then cover with foil and marinate
> overnight. Since we do not have sour oranges, I use pineapple juice and
> lemon juice, around 1-2 cups. Bake at 325 (F) for 3-4 hours. Allow to
> cool for 30 minutes, then shred the pork using a fork, mixing in all the
> juices. We eat this on hot, corn tortillas, topped with onions that were
> thinly sliced and pickled with lime juice, vinegar and sugar.
> The achiote paste turns everything red, so I use glass to marinate the
> meat, and bake it. Please try it, this is absolutely delicious. You can
> also eat this over rice.

I marinate in zip-loc bags, requires far less marinade for the same
results, and easy to flip bags every few hours, also with sealed bags
the marinade won't stink up your fridge... and then easy clean up...
simply toss the bags. However it's a good idea to place the plastic
bag with meat and marinade into a vessel just in case a bag leaks,
rare but it happens. You may also want to think about using tamarind
and regular orange juice in your marinade rather than pineapple and
lemon... or use them all.