Cochinita Pibil (Yucatan Style Pulled Pork)

• 2 lbs pork shoulder, cut into chunks
• 3.5 oz achiote paste
• 1/2 cup orange juice
• 1/4 cup lime juice
• 4 cloves garlic
• banana leaves (for wrapping)

Instructions

1. 1

   In a blender, combine achiote paste, orange juice, lime juice, and garlic. Blend until smooth.

2. 2

   Place the pork chunks in a bowl, pour the marinade over them, and let marinate in the refrigerator for at least 2 hours, or overnight for best results.

3. 3

   Preheat the oven to 325°F (165°C).

4. 4

   Soften the banana leaves by passing them briefly over a low flame or running them under hot water. Line a roasting pan with the leaves, letting them hang over the edges.

5. 5

   Place the marinated pork into the center of the leaves and fold the edges over to wrap the meat completely.

6. 6

   Cover the pan tightly with aluminum foil and roast for 3 to 4 hours, until the pork is very tender and shreds easily.

7. 7

   Shred the pork and serve warm with the juices from the pan.