1. Pass fresh banana leaves over a flame to loosen them and easily line a baking dish or tray.

Adobo Mix

1. In a blender, mix achiote paste, 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 oven to 340°F (171°C).
2. Place the meat on top of the banana leaf-lined baking dish.
3. Pour half the adobo marinade over the meat and rub it in with your hands. Cover the dish and let it rest overnight.
4. Season the meat with the remaining marinade the next day and wrap with banana leaves.
5. Place the meat in a baking dish and cook in the banana leaves for 3.5 hours.

Meat Preparation Pressure Cooker

1. Place the meat on top of the banana leaf-lined baking dish.
2. Pour half the adobo marinade over the 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 a pressure cooker. Place the lid on and seal it. 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 cool and add 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. Toss with the remaining juices.
2. Serve the warm pork garnished with pickled onions. Enjoy it as taco or sandwich meat, or over rice and beans.