Use pork shoulder (Boston butt) or pork shoulder blade—cuts with enough fat to stay juicy during slow cooking. Cut the meat into large chunks and season lightly with sea salt. Cook the meat over low heat—in the oven, covered, or in a heavy pot—until it’s very tender and falls apart easily, about 2½–3 hours. The goal is to achieve tender, juicy meat, not browned or crispy. Warm the pibil sauce over low heat and pour it over the hot pork, mixing it so that the earthy flavors with hints of achiote coat the meat evenly. Serve with warm corn tortillas and pickled red onion, keeping the dish simple and traditional.
