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1
Place pork in a freezer bag or other large plastic bag, strong trash bags work well.
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2
Dry toast Mexican oregano & cumin seeds in a hot, heavy skillet one at a time, stirring or shaking the pan to prevent burning. They are done when color has deepen and little wisps of smoke are formed.
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3
Mix all the ingredients, except banana leaves in a blender or food processor (break up the Achiote Paste before adding) Pour in with pork, seal bag, and distribute well to coat meat. Be careful not to get on hands it will stain them red! ( I used a meat injector also).
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4
Marinate at least 2 hours or overnight in frig, overnight is best.
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5
If banana leaves are frozen, thaw and rinse well in cool water. If you can use fresh banana leaves you will need to wilt them over the burner on your stove, be careful not to burn them. Heat them until they are pliable.
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6
Line the bottom of a heavy roasting pan with 2 or 3 banana leaves, long enough to be able to fold over the roast covering it completely. They should over lap the pan on all sides.
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7
Remove pork roast from the bag and reserve marinade.
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8
Place pork fat side up on the banana leaves in the pan, pour marinade over top of the meat.
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9
Place 3 or 4 more banana leaves over the pork and inside the bottom leaves. Pull bottom leaves around meat and tie with cooking string around this package form both directions to secure.
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10
Place either in the grill with lid down or in the oven at 325u00b0F for 3-1/2 to 4 hours until meat is tender. Leaves may be almost black on the outside when finished. When we used the smoker it took close to 8 hours.
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11
Allow to cool for 20 minutes; then slit open banana leaves with knife or scissors, (be careful of the steam) and remove pork.
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12
Serve with fresh corm tortillas, salsa of your choice, red pickled onions, guacamole, chopped cilantro, etc.
