Panuchos Yucatecos con Cochinita Pibil

Prepare the Cochinita Pibil: Cut the pork shoulder into large chunks. In a blender, combine the achiote paste, sour orange juice, 20 grams of garlic, cumin powder, Mexican oregano, black pepper, and 10 grams of salt. Blend until smooth.

Place the pork shoulder in a large bowl and pour the achiote marinade over it, ensuring all pieces are well coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight.

Preheat oven to 160°C (325°F). Line a deep baking dish with banana leaves, leaving some overhang to cover the pork. Place the marinated pork shoulder and all the marinade into the dish. Cover the pork completely with the overhanging banana leaves, then cover the dish tightly with aluminum foil.