Slow Cooker Cochinita Pibil

1/2 of a 3.5 oz package achiote paste (such as El Yucateco)
1 1/2 cups orange juice (preferably fresh squeezed)
1/2 cup lemon juice (preferably fresh squeezed)
1/4 cup lime juice (preferably fresh squeezed)
1 tsp each salt and pepper
3 lb pork shoulder roast, trimmed
1 large white onion, halved and sliced

Combine first 5 ingredients in a blender, pulsing until paste is completely dissolved. Place pork in crock pot, pour marinade over pork and cover with sliced onions. Cover top of crock with foil, replace lid and cook on high for 5-6 hours, or until pork is fork tender. Remove pork from crock and place on a large serving platter, shredding with two forks, and cover with foil to keep warm. Carefully pour out remaining cooking juices into large saucepan. Bring to a boil and simmer on medium heat until juices are reduced by half, about 10 minutes. Pour half of reduced juices over pork on platter and save remainder to serve at the table. Pork can be served over rice or in a taco.

Number of Servings: 10

Recipe submitted by SparkPeople user MISS_THING.