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1
In a medium bowl, mash together the achiote paste, garlic, orange juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, and pepper with a fork.
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2
Add the pork and toss to evenly coat.
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3
Marinate, covered and refrigerated, at least 4 hours.
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4
Preheat the oven to 300 degrees F.
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5
Heat a dry cast-iron skillet over high heat.
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6
Char the onions until blackened on both sides.
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7
Then char the tomatoes on both sides.
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8
Reserve.
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9
Line a large baking dish with 1 layer of banana leaves or foil.
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10
Arrange the pork in an even layer and top with the onions, tomatoes, chiles, and all the marinade.
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11
Cover with more banana leaves and wrap the dish tightly in foil.
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12
Bake 2 1/2 to 3 hours or until the pork is tender and moist.
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13
Remove from the oven and let sit 10 minutes.
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14
Unwrap and serve with Pickled Shallots.
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15
1 cup red wine vinegar
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16
1 cup dry red wine
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17
1/2 cup brown sugar
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18
1 tablespoon mustard seeds
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19
2 tablespoons black peppercorns
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20
2 teaspoons red chili flakes
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21
2 tablespoons kosher salt
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22
20 medium shallots, peeled
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23
Combine the vinegar, wine, sugar, mustard seeds, peppercorns, chili flakes, and salt in a medium saucepan.
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24
Stir over low heat until the sugar has dissolved.
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25
Add the shallots and bring to a boil.
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26
Reduce to a simmer and cook 5 minutes.
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27
Set aside to cool completely in the liquid.
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28
Transfer the shallots and all their liquid to a jar or plastic container.
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29
Cover tightly and store in the refrigerator for up to 2 weeks.
