Cochinita Pibil

In a blender, combine the achiote paste, sour orange juice, orange juice, lime juice, white vinegar, garlic cloves, cumin, oregano, cloves, cinnamon, sea salt, and black pepper. Blend until smooth.

For a smoother marinade, you can strain it through a fine-mesh sieve, but it's not strictly necessary.

Cut the pork shoulder into roughly 2-inch cubes. You can leave some of the fat and skin on for extra flavor and moisture.

Place the pork cubes in a large bowl. Pour the achiote marinade over the pork and toss to coat evenly. Cover the bowl and refrigerate for at least 12 hours, or preferably overnight.

Quickly pass the banana leaves over an open flame on a stovetop burner or under a broiler until they become pliable and slightly shiny. This releases their aroma and makes them easier to work with.

Line a Dutch oven or a grill-safe pot with the softened banana leaves, overlapping them to create a sealed packet. Ensure there are enough leaves to fully encase the pork.

Transfer the marinated pork and all of the marinade from the bowl into the banana leaf-lined pot. Arrange the pork evenly.

Fold the banana leaves over the pork to create a sealed packet. If needed, use additional leaves to ensure no gaps.

Place the lid on the Dutch oven. If using a grill, ensure the lid fits snugly.

Preheat oven to 325°F (160°C). Place the Dutch oven in the preheated oven and cook for 4 hours, or until the pork is fork-tender and easily shreds.

Prepare your grill for indirect heat. Place the pot on the indirect heat side, close the lid, and cook for approximately 4 hours, or until the pork is fork-tender. You may need to replenish coals as needed.

Carefully remove the pot from the oven or grill. Let it rest for about 15-20 minutes.

Open the banana leaves. Using two forks, shred the pork directly in the pot, mixing it with the flavorful juices.

Serve the cochinita pibil warm with corn tortillas, pickled red onions, and your favorite salsa. It's perfect for tacos, tortas, or simply served with rice and beans.