Comment on This pork butt roast sings with orange juice, tomato paste

In Mexico, the dish known as cochinita pibil is made by rubbing a whole suckling pig with warm spices and juice from bitter oranges, then wrapping it in banana leaves and slowly pit-roasting it until it is succulent and richly flavored. To achieve a similar dish at home, we turned to well-marbled pork butt roast and traded the banana leaves and pit of coals for a Dutch oven, which, when placed in a moderate oven, allowed the pork to braise gently to tenderness. To give the pork its distinctive flavor, usually achieved with hard-to-find ingredients like bitter oranges and annatto, we used frozen orange juice concentrate, tomato paste for color and depth, and bay leaves for herbal flavor. A quick habanero sauce, made with a traditional cooked-carrot base, and pickled red onions balanced out the rich meat.