Instructions
Follow the steps and taste along the way.
Make the citrus marinade
In a bowl, mash the achiote paste with the orange juice and 60 ml of lime juice until smooth. Stir in the garlic, oregano, cloves, allspice, and 7 g of salt. Cut the pork shoulder into four large pieces and coat them thoroughly with the marinade. Cover and refrigerate for at least 4 hours, ideally overnight.
Pickle the onion
In a glass or ceramic bowl, toss the red onion with the vinegar, water, 15 ml of lime juice, 2 g of salt, and the chopped habanero. Let stand for at least 30 minutes; while the pork roasts, the onion will turn pink and soften while remaining crisp.
Wrap the pork in banana leaves
Preheat the oven to 160 °C. Arrange the banana leaves in a roasting pan so they cover the bottom and extend over the edges. Add the marinated pork and all the marinade, fold the leaves over the pork, and cover the pan tightly with a lid or aluminum foil.
Slow-roast until tender
Place the pan in the oven and roast for 3 hours. Then test the pork with a fork: it should pull apart easily into strands. If it still resists, cover it and roast for another 15 minutes. Remove the pork from the leaves and shred it with two forks; toss it with the pan juices to keep it moist.
Warm the tortillas and serve
Warm the corn tortillas one at a time in a dry skillet for about 30 seconds per side, until small toasted spots appear and the tortillas are pliable. Divide the shredded pork among them, top with the pickled onion, and serve immediately.
