Recipe Courtesy of Chef Russ FlewellingIngredientsâ€¢ 3-4 pounds pork shoulderâ€¢ 1/2 cup orange juice, freshly squeezed if possibleâ€¢ 1/4 cup Mustardâ€¢ 1 teaspoons saltâ€¢ 3Tablespoons, Annatto seedâ€¢ 1 Tablespoon of Hot sauce or chopped hot pepper (the hottest you like)â€¢ 1/4 Cup Cider Vinegar or Lime Juiceâ€¢ 2 Tablespoons chopped Garlicâ€¢ 1 Tablespoon Canola Oilâ€¢ Dry Mexican cheese (queso seco), for garnishâ€¢ Chopped cilantro, for garnishâ€¢ Lime wedges, for garnishMethod1. Combine everything except the cheese, cilantro and lime wedges, and mix2. Place the mixture in a dutch oven or slow cooker and cook for 4 hours (dutch oven) or 7-8 hours (slow cooker) 3. Once the meat is tender remove it from the liquid, shred and add back to the cooking liquid.4. Serve at once over rice, garnish with cilantro, cheese and lime wedges5. Leftovers can be frozen and reheated. Used in Tacos or quesadillas. BBQ sauce can be added and it can be turned into pulled pork.