Ingredients

6 Unit Rich's Logo Proof & Bake Tortilla Dough Ball With Wheat Flour (#14574)
1 Unit Rich's Logo Hickory Smoked Pulled Bar-b-q Pork Seasoned, 2 5-lb Bags (#09067)
2 Unit Whole Garlic Heads, Seperated And Unpeeled, Divided
1/4 C Achiote Seeds
2 tbsp. Mexican Oregano
3 Unit Whole Cloves
1 Unit Cinnamon Stick
2 tbsp. Whole Black Peppercorns
1 tbsp. Whole Cumin Seeds
1 tbsp. Whole Allspice Berries
6 tbsp. Juice From A Grapefruit, Divided
6 tbsp. Juice From An Orange, Divided
6 tbsp. Juice From A Lime, Divided
1/4 C White Vinegar
1 tbsp. Soy Sauce
24 Unit Habanero Chillies
2 tbsp. Lard Or Vegetable Oil
Salt, To Taste
Pickled Onion, For Garnish

Directions

1
 Thaw one 5-pound bag of pork and six tortilla dough balls according to the directions.
2
 Begin making the pork by threading one head of the unpeeled garlic cloves onto a metal skewer and grill directly over the flame. Do this until completely blackened on all sides, about 3-4 minutes, then transfer to a bowl to cool. Alternatively, you can toss in a dry skillet over high heat until blackened. Once garlic has cooled, peel blackened skins off and discard.
3
 Heat oil or lard in a skillet over medium heat until simmering. Add achiote, Mexican oregano, cloves, cinnamon, black peppercorns, whole cumin seeds, and allspice berries. Cook, tossing and stirring until fragrant, about 2 minutes
4
 Transfer to a blender along with the blackened garlic, 4 tbsp of each the lime juice, grapefruit juice, orange juice, and the vinegar, soy sauce and a pinch of salt. Blend until smooth. It should have a consistency like ketchup. If too thick, thin it with water until it flows slowly.
5
 Thoroughly coat the thawed pork with marinade and place in cooler for at least 2 hours or overnight.
6
 Remove from cooler, transfer to a pan, and cover lightly with foil. Bake at 350°F for 1 hour or until 165°F internal temperature is reached.
7
 While the pork is cooking, begin making the salsa.
8
 Thread the other head of unpeeled garlic cloves onto a metal skewer nd grill directly over the flame. Do this until completely blackened on all sides, about 3-4 minutes, then transfer to a bowl to cool. Alternatively, you can toss in a dry skillet over high heat until blackened. Once garlic has cooled, peel blackened skins off and discard.
9
 Roast habaneros in a dry skillet over medium-high heat, tossing until charred on most surfaces, about 5 minutes. Transfer to a bowl and allow to cool. When cool enough to handle, pick out stems and discard.
10
 Combine blackened garlic, habaneros, and 2 tbsp of each the lime juice, grapefruit juice, and orange juice in a blender. Blend until a smooth but pulpy consistency is reached. **Note: be extremely careful when opening blender to avoid getting liquid or vapors near your eyes and nose.
11
 Transfer salsa to a bowl, let rest for 15 minutes, then season to taste with salt.
12
 Remove the pork from the oven. Add to a fresh tortilla with pickled onion and add salsa on the side. Serve.
6 Tacos