The Yucatan's signature dish - pork marinated in achiote paste and sour orange juice, wrapped in banana leaves and slow-roasted until it falls apart on its own. The leaves are briefly toasted over a flame first, which softens them and releases their aroma before wrapping the meat.
•1 cup sour orange juice (or orange, lime, and grapefruit juice mixed)
•4 cloves garlic
•1 tsp ground cumin
•1/2 tsp ground cinnamon
•1/4 tsp ground cloves
•1 tsp dried oregano, Mexican if available
•1 tsp salt
•2-3 banana leaves
•1 red onion, thinly sliced (for pickled onion)
•1/2 cup lime juice (for pickled onion)
•1/2 tsp salt (for pickled onion)
Steps
1.In a blender, combine the achiote paste, sour orange juice, garlic, cumin, cinnamon, cloves, oregano, and salt and blend until smooth.
2.Place the pork in a large bowl or bag, pour the marinade over it, and massage to coat thoroughly; cover and marinate in the fridge for at least 4 hours, ideally overnight.
3.Toast the banana leaves briefly over an open flame or in a dry hot skillet, about 30 seconds per side, until they turn deep green and pliable - this releases their aroma and keeps them from tearing when you wrap the meat.
4.Line a baking dish or Dutch oven with the banana leaves, letting the edges hang over the sides, then add the marinated pork and all its marinade.
5.Fold the banana leaves over the pork to fully enclose it, cover the dish tightly with foil or a lid, and bake at 325F (165C) for 3 to 3.5 hours, until the pork is completely fall-apart tender.
6.Meanwhile, combine the sliced red onion, lime juice, and salt in a bowl and let sit at least 30 minutes, until the onion turns bright pink and tangy.
7.Unwrap the pork, shred it with two forks directly in its juices, and serve piled onto warm tortillas topped with the pickled onion.