Ingredients:

  • 4 lbs pork shoulder
  • 100g achiote paste
  • 1 cup fresh sour orange juice
  • 1 large package banana leaves
  • 5 garlic cloves
  • 1 tbsp Mexican oregano
  • 1 tsp cumin
  • 1 tsp allspice
  • 0.5 tsp cloves
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 1 red onion, sliced thinly
  • 2 red onions, thinly sliced (for garnish)
  • 0.5 cup lime juice
  • 2 habanero peppers, finely minced

Instructions:

  1. Roast the garlic. Place the 5 garlic cloves (in their skins) in a dry skillet over medium heat until the skins are charred and the insides feel soft.
  2. Prepare the marinade. Blend the 100g achiote paste, 1 cup sour orange juice, roasted garlic, 1 tbsp Mexican oregano, 1 tsp cumin, 1 tsp allspice, 0.5 tsp cloves, 1 tsp sea salt, and 0.5 tsp black pepper until the mixture is velvety and deep red.
  3. Prep the pork. Cut the 4 lbs pork shoulder into 2 inch chunks and place them in a large bowl.
  4. Marinate the meat. Pour the red marinade over the pork, tossing until every crevice of the meat is coated in the thick red sauce. If you have time, let this sit for at least 2 hours or overnight.
  5. Toast the banana leaves. Pass the banana leaves over an open flame or a hot skillet until they change color and become shiny and flexible.
  6. Line the vessel. Lay the softened banana leaves in your roasting pan, letting them hang over the sides like a cross.
  7. Assemble the package. Place the marinated pork (and all the extra juice) into the center of the leaves, adding the thinly sliced red onion on top.
  8. Seal it tight. Fold the leaves over the meat to create a tight parcel, then cover the whole dish with a lid or a layer of foil to ensure no steam escapes.
  9. Slow roast. Bake at 325°F (165°C) for 4 hours until the pork is incredibly tender and swimming in its own rendered fats.
  10. The shred. Remove from the oven and let it rest for 20 minutes before using two forks to pull the meat apart until it has fully absorbed the surrounding juices.