Serves 4-6

INGREDIENTS

½ a medium yellow onion, chopped
2 cloves garlic, chopped
½ tablespoon fresh ginger, peeled and chopped
½ habañero pepper, deseeded and chopped
½ tablespoon lime zest
½ tablespoon orange zest
½ teaspoon allspice, ground
½ teaspoon nutmeg, freshly grated
½ teaspoon cinnamon, freshly grated
½ tablespoon black pepper, ground
½ teaspoon salt
1½ tablespoons brown sugar
1½ tablespoons fresh thyme leaves
3 tablespoons canola oil
1 pound pork butt
3 tablespoons lime juice
3 tablespoons orange juice
3 tablespoons apple cider vinegar
Tortillas, for serving

For garnish:

Mangoes
Pickled onions

DIRECTIONS

In a food processor place all ingredients except the pork butt, lime juice, orange juice and cider vinegar.
Pulse until the mixture is ground into a course paste. Rub the mixture all over the pork butt, let stand for 10 minutes. In a large cast iron pan over high heat, add canola oil. Brown the pork butt so that all sides are well seared. Add the lime juice, orange juice and cider vinegar; stir scraping the bottom of the pan to remove the cooked bits and pieces. Add the entire mixture to a heated crock pot and let cook for about 4 hours or until pork butt falls apart. Take the port butt out and pull apart with a fork and then place back in the crock pot and cook for another 10 minutes. Serve on tortillas with mangoes and pickled onions.