Cochinita Pibil with Fresh Banana Leaf Wrap

Ingredients

• 1.5 lbs pork shoulder (pork butt)
• 3 tbsp achiote paste
• 1/2 cup sour orange juice (or half orange, half lime juice)
• 2 large banana leaves
• 4 cloves garlic
• 1 tsp ground cumin
• 1 tsp dried oregano (Mexican preferred)
• 1 habanero pepper(optional)
• 1 red onion
• 1/4 cup white vinegar
• 8 corn tortillas
• 1.5 tsp salt

Instructions

1. 1

   Prep (15 min): Whisk achiote paste, sour orange juice, garlic, cumin, oregano, salt, and finely chopped habanero into a marinade. Cut pork into 3-inch chunks and coat thoroughly. Marinate at least 30 minutes (or overnight refrigerated for best flavor).

2. 2

   Prep (15 min): Meanwhile, thinly slice the red onion and cover with vinegar and a pinch of salt to quick-pickle. Toast banana leaves briefly over a flame or in a hot skillet until supple and fragrant.

3. 3

   Wrap and rest (10 min active): Line a Dutch oven or baking dish with banana leaves, place the marinated pork inside, and fold leaves over to fully enclose the meat. Cover with a lid or foil.

4. 4

   Slow-roast (3.5 hours): Braise at 300°F (150°C) for about 3 hours, then check; continue up to 30 minutes more until pork shreds effortlessly with a fork.

5. 5

   Finish and serve (10 min): Shred the pork in its juices, serve in warm corn tortillas topped with the pickled red onions.