- 1 package of El Yucateco Achiote Red Paste
- 20 cloves of garlic, peeled and roughly chopped
- 1 cup of freshly-squeezed lime juice
- 1/2 cup of freshly-squeezed orange juice
- 1 boneless pork shoulder (about 6 pounds)
- 1 package of banana leaves, defrosted if frozen
- Combine first four ingredients in blender or food processor, and blend until smooth. Cut pork into 3-inch square portions, cover with mixture, and marinate in refrigerator overnight, 12-24 hours.
- Line a roasting pan with three banana leaves, allowing the edges to overlap on the bottom of the pan, and hang out over the edges. Place marinated pork on top, and cover with remaining marinade. Fold the edges of the banana leaves over the top of the pork, and place three more overlapping leaves on top. Tuck these leaves in along the edges of the pan, forming a tight seal around the pork. Finally, cover the whole tray in aluminum foil, for good measure. The goal is to have no steam escape.
- Cook at 300 degrees for 3 1/2 to four hours. Carefully unwrap pork, being careful of escaping steam, and shred meat using two forks.
- This dish is best when served in tacos with pickled red onions and topped with habaneros. The combination of salty, sweet, and spicy is amazing!
- Serving Size: 12
- Calories: 25
- Sugar: 2
- Sodium: 5
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 6
- Protein: 1
- Cholesterol: 0