Cochinita pibil

Method

1. 1 Mix achiote with lemon juice, crushed garlic, pepper, and a pinch of salt to create a reddish-orange marinade.
2. 2 Slice the pork shoulder into large pieces, rub evenly with the marinade mixture, and let it marinate for at least 2 hours, preferably overnight.
3. 3 Soften banana leaves by heating them over a fire, line the bottom of the pot with them, arrange the meat on top, and then wrap the leaves tightly around it.
4. 4 Bake or simmer covered over low heat for 3 hours, or until the meat is tender and easily torn apart with a fork.
5. 5 While waiting, soak the thinly sliced onions in lemon juice and chili peppers for 30 minutes to make a pickle to serve as a side dish.
6. 6 Shred the meat, mix it with the juices released from the meat, and wrap it in tortillas with pickled onions.

With an appliance

• Pressure cooker 1 hr 10 min

  Replace step 4: place the banana leaf package on a rack, cook under high pressure for 45 minutes, then release pressure naturally for 15 minutes; the meat will tenderize faster in 2 hours, but step 3 still requires wrapping tightly to retain the leaf aroma.