- Day One:
- 1/2 lb banana leaves (frozen)
- 4 oz achiote paste
- 3 cloves garlic
- 2 T vinegar (white)
- 2 T orange juice
- 1/2 T salt (coarse)
- 1 Kg pork butt (boneless, trimmed, halved)
- Day Two:
- 1/2 c water
- cooked rice (for serving, optional)
- fresh tortillas (for serving, optional)
Run the banana leaves under warm water for about 5 minutes to defrost. Line a medium baking dish with the banana leaves.
Combine the achiote paste, garlic, vinegar, orange juice, and salt in a blender until smooth. In a large bowl, rub the achiote mixture into the meat. Place the meat in the prepared baking dish. Wrap the meat with banana leaves. Cover container and refrigerate for 24 hours.
After meat has marinated, preheat oven to 375 degrees F.
Add 1 cup water to the baking dish. Bake the meat until fork tender, about 2 hours.
Serve wrapped meat on a bed of steamed white rice with Marinated Red Onions and Habanero Salsa on the side. Alternatively, remove meat from banana leaves and wrap in fresh, warm tortillas with Marinated Red Onions and Habanero Salsa on top.