Cochinita Pibil Tacos

1. Cut pork shoulder into 2-3 inch chunks. Set aside. 2. In a blender, combine achiote paste, orange juice, lime juice, vinegar, minced garlic, cumin, oregano, and salt. Blend until smooth. 3. Place pork chunks in a large bowl or baking dish. Pour the marinade over the pork, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, or preferably overnight. 4. Preheat oven to 325°F (160°C). If using banana leaves, line a Dutch oven or roasting pan with them. Place marinated pork and all marinade into the lined pot. 5. Cover tightly with a lid or foil. Bake for 3-4 hours, or until the pork is fall-apart tender. The internal temperature should be around 200°F (93°C). 6. While pork cooks, prepare pickled red onions (escabeche): thinly slice red onion and habanero (if using), then cover with boiling water and a splash of vinegar. Let sit for 15 minutes, then drain. 7. Remove pork from oven. Shred the pork directly in the juices in the pot using two forks. Stir to combine with the rich sauce. 8. Warm tortillas and serve the cochinita pibil with pickled red onions and extra habaneros if desired.