Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6
Calories: ~420/serving

Ingredients

• 3 lbs pork shoulder, cut into 2-inch cubes
• ¼ cup achiote paste
• ½ cup orange juice
• ½ cup lime juice
• 8 garlic cloves, minced
• 2 tsp ground cumin
• 1 tbsp dried oregano
• 2 tsp salt
• 1 tsp black pepper
• 2 banana leaves (for wrapping)

Optional Pickled Onions:

• 1 red onion, thinly sliced
• ½ cup lime juice
• 1 tsp salt
• 1 habanero pepper, sliced

Directions

1. Make Marinade:

   Blend achiote paste, citrus juices, garlic, and spices until smooth.

2. Marinate Pork:

   Toss pork cubes in marinade. Cover and refrigerate 4-24 hours.

3. Prepare Banana Leaves:

   Briefly pass leaves over open flame to soften. Line Dutch oven with leaves.

4. Slow Cook:

   Add marinated pork to leaves. Wrap tightly. Bake at 300°F for 2 hours.

5. Grill Finish:

   Shred pork and grill until edges crisp (optional).

6. Serve:

   Serve with pickled onions, warm tortillas, and lime wedges.

Expert Tips

• Use authentic achiote paste for best flavor
• Marinate overnight for maximum tenderness
• If banana leaves unavailable, use parchment + foil

Traditional Accompaniments

• Fresh corn tortillas
• Habanero salsa
• Black bean puree
• Radish slices

Ingredient Notes

• Achiote Substitute: 2 tbsp annatto powder + 1 tbsp vinegar
• Vegetarian Option: Use jackfruit instead of pork
• Quick Version: Cook in Instant Pot for 45 minutes