Slow-Cooker Cochinita Pibil

1 Add achiote paste, lime juice and orange juice to a blender. Blend on high speed until smooth.
2 Rinse pork with under cold water and dry with paper towel. Liberally season all sides with kosher salt and place pork in a mixing bowl or zip-top bag. Pour in marinade and rub all over pork to coat. Cover and place in refrigerate 4-24 hours.
3 When ready to cook, remove pork from marinade and place in a slow cooker. Discard excess marinade.
4 Cook on low 7-8 hours or high at least 4 hours.
5 Transfer cooked pork to a bowl and shred with two forks. Transfer all rendered juices in slow cooker to a jar and reserve for serving.
6 Spoon rendered juices over cochinita pibil and serve with shredded cabbage, quick-pickled red onions, cilantro and lime wedges.
For Quick-Pickled Red Onions
1 Add vinegar, water, agave syrup and salt to a small sauce pan. Raise heat to medium-high and bring to a gentle simmer. 
2 Add onion to a mason jar and cover with hot pickling liquid. Let stand at room temperature at least 30 minutes.