Pork shoulder was on sale this week, so I picked up a 4 pound boneless cut. I was looking for something new to try, and came across this recipe for a traditional mexican pork dish. The balance of the bright citrus from stewing the pork in the orange juice for 8 hours combined with the nice traditional spice that the achiote paste brings was amazing. The salsa paired with it very nice, and allowed for each of us to adjust the heat to our own tastes. Topped with Cotijo cheese they were a great light summer dinner. You'll love this one, and it makes enough to feed a large group.