2 large banana leaves
1/2 cup of Achiote Paste
2 cups of bitter orange juice, or one cup orange juice mixed with one cup of grapefruit juice
1/2 tsp. ground pepper
3 Pounds of boneless pork loin or pork shoulder cut in pieces
1 large red onion, sliced.
3-4 bay leaves
1/2 T. dried thyme
1 T. marjoram
1 T. dried Mexican oregano
1/2 cup oil or lard
1 turkey size oven bag
Salt to taste

Roast the banana leaf, if you bought it from the frozen section of the supermarket, wait until it is completely defrosted. To roast the banana leaf, place it directly over a medium hot fire of you gas stove, it will start changing color and getting some shiny while in contact with the fire. Make sure not to burn the leaves, we just want them to be pliable. Line your roasting pan with the oven bag and arrange the banana leaves overlapping as in the above picture. You can also use aluminum foil instead of the oven bag. In your blender, mix the Achiote (annatto) seasoning with the pepper and bitter orange juice. Add salt. Place the pork meat on the leaves. Pour the Achiote mixture over. And add the oil/lard to give it more flavor. Cover with the sliced onion and herbs. Fold the ends of the banana leaves over the pork. Close the oven bag and cut 3 or 4 slits according to packages instructions. If using aluminum foil wrap tightly . Add about 1 1/2 quarter of water to the roasting pan to create a steaming effect. One time, I forgot to add the water and it still came out great. Bake 2 1/2 hours in a preheated oven at 350 degrees. Add more water to the pan if needed. Remove roasting pan from oven and uncover the meat. The meat should be tender. If it isn’t, cover and return to the oven for another 30 minutes. To serve shred the meat and cover with the juice with warm tortillas and habanero sauce.