Tacos de cochinita

Method

1. 1 Mix achiote with orange juice, lemon juice, vinegar, and oregano, then marinate the pork shoulder for 12 hours.
2. 2 Line a cast iron pot with softened banana leaves, then place the meat and all the marinade on top and wrap the leaves tightly around it.
3. 3 Wrapping the meat tightly in banana leaves allows it to simmer in its own steam for 3 hours without drying out.
4. 4 Preheat oven to 150 degrees Celsius for 3 hours and 30 minutes, or until the meat separates easily with a fork.
5. 5 Tear the meat into pieces and mix it with the broth that has been strained to remove the fat.
6. 6 Soak sliced red onions in vinegar and habanero peppers for 30 minutes, then arrange them with the meat on the tortilla.

With an appliance

• Pressure cooker 2 hr 20 min

  Replace step 4: high-pressure cooking for 55 minutes, then release the pressure naturally; keep the meat wrapped in banana leaves to infuse it with the aroma of the leaves.