Smoked Cochinita Pibil and "Dog Snout" salsa (Xnipec)

A recipe with traces of our prehispanic roots. Cochinita Pibil is a hit among many, with all the flavors without being spicy. You can cook it using different methods without the need for special tools. At the bottom of the recipe, you'll find a list of times and methods.
Ingredients for Achiote Paste:
1/4 cup Annatto seeds
1 tbsp Coriander seeds or 1/2 tbsp of ground coriander
1 tbsp Oregano
1/2 tsp Cumin
1 tsp Salt
1 tsp Pepper
2 Cloves
6 Garlic cloves
1/2 cup Sour orange juice or orange juice plus lime juice
Ingredients for Cochinita Pibil
3.5 lb Pork shoulder, Leg, Loin, or a mix
Oil or lard to coat pork
Your homemade achiote paste, or 1 block of store-bought
1/2 cup Sour orange juice
1/2 cup White Vinegar
2 Garlic cloves
5 Peppercorns
1 tsp Oregano
1 tsp Cinnamon
1/2 tsp Cumin
Ingredients Salsa Xnipec (Dog Snout)
1/2 cup Sour Orange juice
1/2 cup White vinegar
1 Red onion
2-5 habaneros
Salt & pepper
Cooking Chart:
Stovetop on steamer: 4 hr/3 lb (1 kg)
Oven wrapped up in leaves and foil or in a Dutch oven: 2.5 hr/3kg (kg)
350 F (180 C)
Smoker: 5 hr/3lb (1kg) 248 F (120 C)
Pressure cooker: 40-50 min per 3 lb (1kg)
Slow cooker: 6-8 hr/ 3 lb
Grill 1-2 hr/ 3 lb

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