Ingredients
Pork and marinade
- 3.1 lb boneless pork shoulder about 1.4 kg, cut into 4–5 large pieces
- 2 large food-grade banana leaves enough to line and fold over the pork
- 2 oz achiote paste about 60 g
- 0.75 cup fresh orange juice 180 ml
- 3 tbsp fresh lime juice 45 ml
- 3 cloves garlic about 9 g
- 1 tsp dried oregano
- 0.5 tsp ground cumin
- 0.25 tsp ground allspice
- 1.5 tsp fine salt about 9 g
- 0.5 tsp ground black pepper
- 1 medium white onion about 150 g, thinly sliced
Equipment
- knife and cutting board
- Kitchen towel
- Blender
- Citrus juicer
- Measuring cups and spoons
- Deep lidded roasting pan about 3–4 quarts
- Tongs and 2 forks
- Food thermometer
Instructions
Marinate and braise
- Rinse the food-grade banana leaves and pat them dry. Trim them to line a deep 3–4-quart lidded roasting pan with enough overhang to fold over the pork. If stiff, warm each leaf briefly in a clean dry skillet until pliable; do not let it scorch.
- Cut the pork shoulder into 4–5 large pieces. Blend the achiote paste, orange juice, lime juice, garlic, oregano, cumin, allspice, salt and pepper until smooth.
- Place the pork and sliced onion in the leaf-lined pan. Pour the marinade over them, turning the pork to coat. Fold the leaves over the meat, cover the pan and refrigerate for 2 hours.
- Heat the oven to 325°F (165°C). Put the covered pan on a rimmed tray and roast for about 3–3½ hours. Begin checking after 3 hours: the pork should have passed 145°F (63°C) and pull apart easily with two forks. If still firm, cover and continue cooking in 20-minute intervals.
- Rest the covered pan for 15 minutes. Open carefully to avoid the hot steam, lift the pork out and save the pan juices. Discard the leaves, shred the meat with two forks and toss with enough juices to keep it moist.
- Serve warm in tortillas with optional pickled red onion and lime, or alongside beans and a salad. Refrigerate leftovers promptly in shallow covered containers with a little cooking juice.
Notes
This is a home-oven variation using orange and lime rather than sour orange. If sour orange is available, use 225 ml of its juice in place of both juices; flavor will differ. Pickled red onion and tortillas are optional serving items and are not included in the ingredient cost. For tender pulled pork, continue cooking after the safe-minimum temperature until it shreds readily.