Ingredients

• 1 pound frozen banana leaves*
• 2 (4-ounce) packages achiote paste* (recommended: Recado Rojo)
• 6 cloves garlic
• 1/4 cup white vinegar
• 1/4 cup orange juice
• 1 tablespoon kosher salt
• 5 pounds trimmed, boneless pork butt, halved
• 1 cup water
• Marinated Red Onions, recipe follows
• Habanero Salsa, recipe follows
• Serving Suggestion: steamed white rice or fresh, warm tortillas
• *Can be found at gourmet supermarkets or specialty Mexican markets.

Directions

Marinated Red Onions:

2 medium red onions, thinly sliced

3 cups water

1 cup cider vinegar

1 tablespoon kosher salt

Combine all ingredients in a large bowl. Cover and refrigerate for 2 hours before serving.

Habanero Salsa:

8 habanero chiles

1/2 cup orange juice

1/4 cup lime juice

1/4 cup lemon juice

2 teaspoons salt

In a dry skillet, lightly toast the habanero chiles. Stem, seed, and roughly chop the peppers. Combine all ingredients in a blender until smooth. Pour into a small serving bowl. Cover and refrigerate until ready to serve.