The marinade can be saved (if it has not come into contact with the pork), for a week or so, and is good on chicken, steak, fish*, shrimp*, what have you.
1/2 cup orange juice
Juice of 1 lime
2 cloves garlic, finely minced
1-2 Tbsp achiote paste**
Mix together all ingredients. Place pork in a plastic bag or shallow dish, pour marinade on. Be sure to coat all sides with the marinade, and put marinating pork in the fridge for 20 minutes or up to 2 hours***.
Heat a pan on medium high. Grill pan if you have it.
Put on enough oil to coat the bottom of the pan or the grill grating – veggie oil would be best here, since it’s relatively high heat.****
Depending on the thickness of the pork (ours was about an inch thick) Cook the pork on one side for 2-3 minutes, flip, repeat. If the pork is not cooked all the way through, then you can cook it some more. I recommend the oven to finish though, if it’s brown enough on the outside. 375 degrees for 5 minutes ought to do it. You can see in the picture that the pork is a lil’ pink.
I personally like mine that way. People cook pork to death because they’re afraid of trichonosis. I spit on trichinosis. Ptwooie. Take that, larvae, you don’t scare me. Okay, maybe a little.
Seriously, if you are serving the elderly or those of compromised immune systems, cook the pork until it’s firm to the touch. Then stop. For real.
Once it’s seared/grilled, allow your meat to rest for 5-10 minutes.*****
Slice against the grain in thin pieces, or shred with two forks.