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3-4 pounds pork shoulder
1 cup orange juice, freshly squeezed if possible
1/2 cup lime juice, juice of 4-5 limes
1 teaspoons salt
3 ounces of red (rojo) achiote paste, available in Latin markets
Pickled red onions (optional), for garnish
Dry Mexican cheese (queso seco), for garnish
Chopped cilantro, for garnish
Lime wedges, for garnish
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1st Keep
 Skip2mylou
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