Yucatecan Cochinita Pibil (Achiote-Roasted Pork)

Place the pork chunks in a large bowl, ensuring pieces are similar in size for even marinating and cooking.

In a blender, combine the achiote paste, orange juice, lime juice, garlic, oregano, cumin, black pepper, and salt. Blend until smooth and fragrant.

Pour the marinade over the pork and toss thoroughly to coat every piece. Cover and refrigerate for at least 4 hours, ideally overnight, to fully infuse the meat.

Preheat the oven to 300°F (150°C).

If using a banana leaf, line a baking dish with it, leaving enough overhang to fold over the meat. This helps retain moisture and adds a subtle herbal aroma.

Transfer the marinated pork to the dish. Fold the banana leaf over the meat to enclose it; if not using a leaf, place the pork directly in the dish.

Cover the dish tightly with aluminum foil and roast for 3 to 4 hours, until the pork is exceptionally tender and shreds easily with a fork.

Remove from the oven and let the meat rest for 10 minutes. Shred the pork gently and mix it with the cooking juices for maximum flavor and juiciness.

Serve warm with pickled red onions and tortillas.