4 oz. achiote paste, such as El Yucateco (

1 cup fresh lime juice

1 cup fresh orange juice

13 cups white vinegar

3 tbsp. dried oregano, preferably Mexican (

2 tsp. Kosher salt, plus more, to taste

4 lb. boneless pork shoulder, cut into 2″ pieces

2 (28″-long) banana leaves

2 cups boiling water

1 medium red onion, thinly sliced

4 cloves garlic, thinly sliced

2 habanero peppers, thinly sliced

1 bay leaf

Corn tortillas, warmed, for serving

Roughly chopped cilantro, sliced radishes, and lime wedges, for serving


Make the pork: Combine achiote paste, lime and orange juices, 13 cup vinegar, and the oregano in a blender; season with salt and purée until smooth. Strain marinade through a fine-mesh sieve into a bowl; add pork and toss to combine. Line the bottom of a 6-qt. Dutch oven with banana leaves, letting the excess hang over the side of the pot. Add pork and its marinade; fold leaves over pork and place lid on pot; bring to a boil. Reduce heat to medium-low; cook until pork is tender, about 2 12 hours.

Meanwhile, stir water and onion in a bowl; let sit 3 minutes and drain. Stir in remaining vinegar, 2 tsp. salt, the garlic, habaneros, and bay leaf; cover and let sit at room temperature for at least 1 hour before serving.

Unwrap and transfer pork to a cutting board; shred into bite-size pieces and transfer to a bowl. Stir in 1 cup cooking liquid from the pot. To serve, divide pork between tortillas; top with pickled onion mixture, the cilantro, and radishes. Serve with lime wedges.