The pork is marinated in a mixture of achiote paste—which can be found online or from some specialty grocers—lime and orange juice, vinegar, and oregano before being slowly cooked in the dutch oven for around two hours. While the pork is cooking, make a batch of quick pickles by combining red onion with boiling water to soften, then mix in vinegar, garlic, salt, habanero, and bay leaf. Don't skip out on these pickled onions! They really brighten up the smoky pork and play well with the citrusy notes. Top them off with radish slices and cilantro, and serve with lime wedges.