½ cup water- 1 cup orange juice
- 3 tbs. Apple vinegar
- 5 oz. achiote, also know as annato paste
- ¼ white Spanish onion
- 1 garlic clove
- 1 tsp. oregano
- ½ tsp. Cumin
- ½ tsp. salt
- 4 ½ lb. Pork shoulder cut into chunks
- 3 banana leaf
- 3 whole peppercorns
- 2 tbs. Ahuacaltan onion flavor
In a blender add water, orange juice, apple vinegar, achiote, onion, garlic, oregano, cumin, pepper and salt. Blend until homogenous.
In a large, non-reactive bowl put the pork and marinate with the achiote sauce for 4 hours.
Preheat the oven to 375°Fa
Meanwhile, in a baking Pyrex, lay out the banana leaf and wash with Ahuacatlan oil. When the meat is ready arrange the meat over a few of the leaves and cover with the rest of the leaves.
Bake for 30 minutes.
Remove the banana leafs and serve immediately.