Cochinita Pibil

1. 1

   Blend the achiote paste, sour orange juice, garlic, allspice, oregano and salt to a smooth loose marinade.

2. 2

   Turn the pork through the marinade in a bowl until every piece is coated, cover, and refrigerate for at least 8 hours and up to a day.

3. 3

   Heat the oven to 160C/320F. Pass the banana leaves briefly over a gas flame or a hot dry pan until they turn glossy and pliable — brittle leaves split and let the steam out.

4. 4

   Line a deep casserole with the leaves, letting them overhang, tip in the pork and all its marinade, and fold the leaves over to enclose it completely.

5. 5

   Cover with a lid or foil and roast for 3 hours 30 minutes to 4 hours, until the pork shreds under no real pressure from a fork.

Pickled onions

1. 6

   While it roasts, cover the sliced red onion with boiling water for 10 seconds, drain, then steep in the lime juice and salt for at least an hour.

1. 7

   Shred the pork in its own juices, straight in the leaves. Do not drain it — the liquid is the seasoning.

2. 8

   Serve in warm corn tortillas with the pickled onions on top.