I N G R E D I E N T S
1 Red onion
2 pounds of boneless pork shoulder.
1 achiote seed paste tablet, 100 grams, 3.5 ounces.
3 bay leaves.
1 teaspoon Rosa Blanca (Chicken bouillon) powder.
Salt to taste
Habanero chili sauce.
Corn tortillas
1 liter Red Wine vinegar


P R E P A R A T I O N
Cut the onion in thin, long slices
Add the onion and the bay leaf to a small heavy sauce pan and cover with a mixture of half Red Wine Vinegar and half water, just enough to cover the onion.  Boil the onion for 10 minutes or until fully cooked. 
Put the onion mix in the refrigerator, it should be served cold. This is best done overnight.
Cut the pork meat in chunks and discard big pieces of fat, leave some fat as it adds to the flavor
In a separate container, mix half a cup of Red Wine vinegar, one and a half cups of water, and some salt
Add a teaspoon of chicken bouillon to the water mix, and dissolve the achiote paste tablet in it. This may take a while to mix.

I N S T R U C T I O N S
Set a heavy frying pan with tall sides on the burner over medium-high heat.  Add the pork and the achiote-water mix.
Bring to a boil, reduce heat to low and simmer for about 3-4 hours or until the meat is very soft and pulls apart easily.
Pull apart the meat and cook for a little while longer, add a little water whenever necessary to keep the meat covered

To Serve
Heat the tortillas and enjoy, Cochinita Pibil is served in a plate where everyone makes "tacos" from it.
To each tortilla, add some of the Cochinita, some pickled onions and Habanero sauce. The tortilla should get a little wet with the Cochinita sauce. It should not be dry.

The purple onion once pickled