Instructions

1. Pass fresh banana leafs over a flame to loosen, making it easy to line a baking dish or tray with the leafs.

Adobo Mix:

1. In a blender, mix the Achiote paste with the Guajillo chile, black pepper, oregano, cumin, cloves, garlic, onion, orange juice, and salt until fully integrated. Set aside.

Meat Preparation Baked in the Oven

1. Preheat the oven to 340°F 
2. Place the meat on top of the banana leaf lined in the baking dish. 
3. Pour half the adobo marinade over meat and rub it in with your hands. Cover the dish and let it rest overnight.
4. Season the meat with the remaining mix the next day and wrap with the banana leaf.
5. Place the meat in a baking dish and let it cook in the banana leaves for 3.5 hours.

Meat Preparation Pressure Cooker 

1. Place the meat on top of the banana leaf lined in the baking dish. 
2. Pour half the adobo marinade over meat and rub it in with your hands. Cover the dish and let it rest overnight.
3. Season the meat with the remaining mix the next day and wrap with the banana leaf.
4. Transfer the meat and sauce into pressure cooker. Place the lid on the instant pot and seal the lid. Choose the meat setting and set the time for 60 minutes.
5. When the timer is finished, do a rapid release. 

Pickled Red Onions (for garnishing the dish):

1. Blanch the onions for 5 minutes in boiling water.
2. Let it cool and add the bitter orange juice, lime juice, chiles, oregano and salt. Let it rest.

Assembly:

1. Once the meat is cooked, use two forks to shred the pork into bite-sized pieces. Give it a good toss with the remaining juices.
2. Then serve the pork while warm, garnished with pickled onions. You may either enjoy it as taco or sandwich meat, or over rice and beans.