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1
Mix the annatto paste, lime juice, orange juice, oregano, garlic, and salt in a large bowl to form a paste.
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2
Add the pork and toss to coat.
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3
Cover, and marinate in the refrigerator for at least 4 hours or overnight.
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4
Preheat the oven to 325F.
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5
Turn on a gas burner to medium-high heat.
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6
Working with one at a time, very slowly pass an entire banana leaf directly over the gas flame until the leaf is opaque and pliable.
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7
Crisscross the banana leaves in the bottom of a Dutch oven or other large heavy pot (theyll hang over the edges).
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8
Put the pork, with all of the paste, inside the pot.
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9
Pour the melted butter over the pork.
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10
Wrap the banana leaves over the top and moisten the leaves with a few tablespoons of water (to avoid burning).
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11
Cover the pot with aluminum foil and then with its own lid.
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12
Bake for 2 1/2 hours, or until the pork is very tender and falling apart.
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13
Make tacos using the tortillas, pork, and pickled onions.
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14
Set them on a platter garnished with additional pieces of banana leaves, if desired.
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15
I use annatto paste for everything from making marinades and flavoring butter to coloring rice.
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16
It is also used to color cheese, margarine, and smoked fish.
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17
This musky product of the annatto tree (called achiote in its seed form) is available in Latin American, Spanish, and East Indian markets.
