Cochinita Pibil

Make the marinade: in a blender, blitz achiote paste (100 g), orange juice (200 ml), lime juice (100 ml), garlic (6 cloves, peeled), dried oregano (1 tbsp), ground cumin (1 tsp) and ground allspice (1 tsp) with a pinch of salt until you get a smooth, bright orange paste.

Cut the pork shoulder (1400 g) into large chunks about 5-6 cm, place in a bowl, pour over the marinade and rub it thoroughly into the meat with your hands, covering the whole surface. Cover with plastic wrap and marinate in the fridge for at least 4 hours.

Quickly pass the banana leaves (6 pieces) over an open flame for 10-15 seconds on each side, until they darken and become glossy and pliable — this keeps them from cracking when you wrap the meat.

Line a heatproof baking dish or Dutch oven with the leaves, overlapping them so the edges hang over the sides. Place the marinated meat along with all the marinade and 1 red onion, cut into half-rings, on top. Cover with the remaining leaves, fold the overhanging edges over and seal tightly with a lid or foil.

Roast in an oven preheated to 150°C for 3-3.5 hours, until the meat is so tender it falls apart into shreds under light pressure from a fork.

While the meat roasts, make the pickled onion: cut the remaining red onions (2 pieces) into thin half-rings and the habanero pepper (1 piece) into thin rings, removing the seeds for a moderate heat level. Pour over apple cider vinegar (100 ml), add a pinch of salt, massage lightly with your hands and let macerate at room temperature for at least 30 minutes.

Remove the dish from the oven and unwrap the leaves. Using two forks, shred the meat right in the pot, moistening it with the juices left at the bottom.

Warm the corn tortillas (12 pieces) in a dry skillet for 20-30 seconds on each side until soft.

Serve the cochinita pibil right away: pile the meat onto warm tortillas and top with the habanero pickled onion.