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Pork braised in achiote-based red recado paste with sour orange and spices. This high protein family dish showcases Yucatán's most iconic seasoning in a tender, flavorful preparation.
Preheat oven to 325°F. While preheating, cut the pork shoulder into large chunks, trimming excess fat.
In a large bowl, combine sour orange juice, recado paste, allspice, oregano, cumin, salt, and black pepper. Whisk until the paste dissolves completely.
Add pork, sliced onion, and crushed garlic to the bowl. Toss everything thoroughly to coat, massaging marinade into the meat for even flavor.
Line a Dutch oven or deep casserole with banana leaves, leaving enough overhang to cover the pork later. Layer the marinated pork and all the juices on top of the leaves.
Fold banana leaves over the pork and cover with a lid or heavy foil. Braise in the oven for 2 hours, then check tenderness. Uncover, bake 30 minutes more at 375°F to deepen color and reduce excess liquid.
Let rest 10 minutes. Shred pork gently with forks in the pot, mixing with the juices for maximum flavor and moisture retention.
