Servings: 6 to 8

Marinade: subheading: Marinade:
2 Tablespoons achiote seeds 2 Tablespoons achiote seeds
2 teaspoons allspice, preferably freshly ground 2 teaspoons allspice, preferably freshly ground
1 teaspoon black pepper, preferably freshly ground 1 teaspoon black pepper, preferably freshly ground
1 1/2 teaspoons dried Mexican oregano 1 ½ teaspoons dried Mexican oregano
3 Tablespoons cider vinegar 3 Tablespoons cider vinegar
6 garlic cloves, peeled 6 garlic cloves, peeled
1 generous teaspoon salt 1 generous teaspoon salt
6 Tablespoons Seville orange juice OR 4 Tablespoons fresh lime juice plus 2 Tablespoons fresh orange juice 6 Tablespoons Seville orange juice OR 4 Tablespoons fresh lime juice plus 2 Tablespoons fresh orange juice
 
Remaining ingredients: subheading: Remaining ingredients:
900 g (2 pound) piece lean, boneless pork shoulder 900 g (2 pound) piece lean, boneless pork shoulder
2 30 X 45 cm pieces banana leaves (if you can find them) 2 30 X 45 cm pieces banana leaves (if you can find them)
16 to 18 fresh corn tortillas (or flour tortillas, if you prefer) 16 to 18 fresh corn tortillas (or flour tortillas, if you prefer)
Pickled Red Onions Pickled Red Onions
Radish, thinly sliced Radish, thinly sliced
Habanero chilies, thin slivered Habanero chilies, thin slivered
Cilantro, roughly chopped Cilantro, roughly chopped

Pulverise the achiote seeds in a spice grinder. Transfer to a bowl; add the allspice, pepper, oregano, and vinegar. Mix to make a crumbly, thick mixture.
Chop garlic, sprinkle with salt, and work into a smooth paste with the side of your knife. Add the achiote mixture and mix together. Slowly add 1 to 2 T water to form a thick paste.
In a large, glass bowl, mix the achiote paste with the juice. Add the meat, turning to coat evenly, cover and marinate in the fridge for at least 2 hours, but preferably overnight.
Oven method: subheading: Oven method:
Preheat oven to 160C. Drape the 2 banana leaves over the bottom and up the sides of a large ovenproof pot in the shape of a cross. Set the meat in the middle, scraping all the marinating juices on top. Fold the banana leaves over the meat to enclose it. If you're not using the banana leaves, just scrape the marinade over the top of the meat. Pour 250ml water around the meat, cover it tightly, and roast until it is very tender and the meat falls apart. ~ 3 hrs. Occasionally check the liquid level in the pot, add more water if it has evaporated.
Slow-cooker method: subheading: Slow-cooker method:
Place meat in the slow-cooker and pour over marinade (no need to add extra water). Cook for 6 to 8 hours, until meat is tender and shreds easily.
Remove the meat to a cutting board. Pour the juices into a large jug or gravy separator. Let both cool slightly. Spoon the fat off the juices. Roughly chop or shred the meat, sprinkle with a little salt and return it to the pot. Pour a small amount of the juice onto the meat to keep it moist. Cover the meat and keep it warm over a low heat.
Transfer the remaining juices to a small saucepan. If you have more than 250 ml (1 cup) juices, boil to reduce it further. Then remove from heat, cover and keep warm.
To serve: subheading: To serve:
Steam the tortillas till warm. Place the meat on a serving platter. Garnish with the sprigs of coriander. Put 2 generous tablespoons of meat into each tortilla. Top with a bit of the meat juices along with some sliced radish and pickled onions.

I use about 1¾ tablespoons achiote powder.  I use about 1¾ tablespoons achiote powder.
I usually add a teaspoon of chipotle powder or smoked paprika to add a bit of smokiness since I don't cook it over a wood fire.  I usually add a teaspoon of chipotle powder or smoked paprika to add a bit of smokiness since I don't cook it over a wood fire.
You can also make this in a pressure cooker. I add enough water to make one cup of liquid and cook for 45-50 minutes..  You can also make this in a pressure cooker. I add enough water to make one cup of liquid and cook for 45 to 50 minutes..