Cochinita Pibil Mexican Slow-Roasted Pork

Cut the pork shoulder into 5-6 cm (2-inch) cubes. In a large bowl, combine the achiote paste with the sour orange juice (or the orange-lime-vinegar mix), minced garlic, sea salt, ground cumin, dried oregano, ground black pepper, and ground cloves. Mix well until you have a smooth paste.

Add the cubed pork to the marinade and toss thoroughly to coat every piece. Cover the bowl and refrigerate for at least 4 hours, but ideally 12-24 hours, to allow the flavors to meld.

Preheat your oven to 160°C (325°F). If using banana leaves, gently warm them over an open flame or in a hot pan until they become more pliable. Line a deep roasting pan with the banana leaves, allowing them to overhang the sides, or use heavy-duty aluminum foil.

Place the marinated pork into the banana leaf (or foil) lined roasting pan. Pour any remaining marinade over the pork. Fold the overhanging banana leaves over the meat, then cover tightly with aluminum foil. Roast for 3-4 hours, or until the pork is fork-tender and easily shreds. Halfway through cooking, check if there's enough liquid in the pan; add a little water or orange juice if needed.

Remove from the oven and let it rest, still covered, for 15-20 minutes. Then, remove the banana leaves/foil and shred the pork using two forks. Mix the shredded pork with the juices remaining in the roasting pan. Serve warm in tacos, tortas, or with rice, accompanied by pickled red onions and fresh cilantro.