Lechón al horno yucateco

Method

1. 1 Combine achiote spice with freshly squeezed orange juice, roasted garlic, and cumin seeds to make red recado sauce.
2. 2 Squeeze the oranges and add a little lime juice to make them sour like Seville bitter oranges; that's the right acidity for Yucatán.
3. 3 Make deep incisions in the meat, rub the sauce into each incision, and refrigerate for 12 hours.
4. 4 Line a tray with banana leaves, then place the meat on top and wrap it tightly with the leaves.
5. 5 Bake at 150 degrees for 3 hours in a foil-wrapped package until the meat is tender and falls apart.
6. 6 Unwrap the leaves and bake at 240 degrees for 20 minutes until the meat is slightly browned, then shred and serve with pickled shallots.

With an appliance

• Pressure cooker 2 hr 20 min

  Replace step 5: Incubate under high pressure for 55 minutes, then release the pressure naturally, and then bake at 240 degrees for 20 minutes.