Yucatan Pork Recipe

Make the marinade

In a blender or bowl, combine achiote paste, orange juice, lime juice, crushed garlic, white vinegar, olive oil, ground cumin, dried oregano, salt, and black pepper. Blend or whisk until smooth to form a bright orange marinade.

Marinate the pork

Place the pork shoulder in a large dish or zip-top bag. Pour the achiote marinade over the pork, massaging it to fully coat. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor.

Prep banana leaves

If using banana leaves, pass them briefly over a low flame or simmer in hot water to soften and make them pliable. Pat dry. If you don't have banana leaves, use a double layer of parchment paper and foil.

Assemble for braising

Preheat oven to 300°F (150°C). Lay one or two banana leaf sheets on a work surface. Place half of the sliced onion in the center, then set the marinated pork on top. Add remaining onion and bay leaves around the pork. Pour the chicken/pork stock around (not directly on top) to keep the meat moist.

Wrap tightly

Fold the banana leaves over the pork to create a sealed parcel. Wrap the parcel tightly with kitchen twine if needed, then wrap in foil to ensure it is well-sealed and won't leak.

Braise

Place the wrapped pork on a roasting pan and into the preheated oven. Braise for 3 to 3.5 hours, until the pork is very tender and easily shredded with tongs. Check after 2.5 hours; if dry, add 1/4 cup more stock.

Shred and crisp (optional)

Remove the pork from the oven and let rest 15 minutes. Open the parcel, transfer pork to a cutting board, and shred with forks. For caramelized edges like traditional cochinita, spread shredded pork on a rimmed baking sheet, drizzle a little of the braising liquid, and broil on high for 4–6 minutes, turning once, until edges crisp.

Peel the ripe plantains and cut on the bias into 1/2-inch slices. In a large skillet over medium heat, melt the butter. Add the plantain slices in a single layer (work in batches if needed). Sprinkle brown sugar over the plantains and cook 2–3 minutes per side until golden and caramelized, adjusting heat as necessary so sugar doesn't burn. Transfer to a plate and sprinkle a pinch of salt. Keep warm.

Halve avocados, remove pits, and scoop flesh into a bowl. Add lime juice and mash to desired texture. Fold in diced tomato, minced red onion, chopped cilantro, minced jalapeño, salt, and black pepper. Taste and adjust seasoning. Cover with plastic wrap pressed onto the surface to prevent browning and keep refrigerated until serving.

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan, combine white vinegar, water, sugar, salt, bay leaf, and peppercorns. Bring to a simmer, stirring until sugar dissolves. Pour the hot brine over the onions, pressing them down so they're submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best 1–4 hours). Onions will keep refrigerated for up to 2 weeks.

Warm corn tortillas in a dry skillet or wrapped in foil in a low oven. To assemble tacos: place a spoonful of shredded achiote pork on a warm tortilla, top with a dollop of guacamole, a few slices of caramelized plantain, and a little pickled onion. Garnish with fresh cilantro leaves and a squeeze of lime. Serve remaining pork, plantains, guacamole, and pickled onions family-style.