Cochinita Pibil

Step 1

Combine achiote paste, orange juice, lime juice, minced garlic, cumin seeds, oregano, salt, pepper, and bay leaves in a blender. Blend until smooth, about 2 minutes.

Step 2

Pat the pork shoulder dry with paper towels. Score the skin in a crosshatch pattern without cutting into the meat.

Step 3

Rub the marinade all over the pork, working it into the scores and coating all surfaces. Reserve 0.5 cup of marinade for basting.

Step 4

Line a large Dutch oven or heavy roasting pan with banana leaves, allowing them to overhang the sides.

Step 5

Place the marinated pork skin-side up on the banana leaves. Pour water into the pan and fold the banana leaves over the pork to cover it.

Step 6

Cover tightly with foil, then the Dutch oven lid. Roast at 325°F for 5-6 hours, basting with reserved marinade every 90 minutes.

Step 7

The pork is done when fork-tender and easily shreds. Internal temperature should reach 190°F.

Step 8

Remove from oven and let rest for 15 minutes. Carefully pull the pork apart into bite-sized shreds using two forks, discarding any large fat chunks.

Step 9

Strain the cooking liquid into a saucepan and skim excess fat. Simmer over medium heat until reduced by half, about 15 minutes. Toss the shredded pork with the reduced sauce.

Step 10

Warm tortillas in a dry skillet until pliable, about 30 seconds per side.

Step 11

Fill each tortilla with a generous portion of pulled pork and top with pickled red onion, fresh cilantro, and sliced habanero.

Step 12

Serve with lime wedges on the side. Accompany with the reduced cooking sauce for drizzling.