Achiote-Roasted Pork Tacos with Pickled Red Onions

Garlicky Achiote Seasoning Paste

2 Tablespoons achiote seeds
2 teaspoons allspice, preferably freshly ground
1 teaspoon black pepper, preferably freshly ground
1 1/2 teaspoons dried Mexican oregano
3 Tablespoons cider vinegar
6 garlic cloves, peeled
1 generous teaspoon salt
6 Tablespoons Seville orange juice OR 50ml fresh lime juice plus 2 Tablespoons fresh orange juice

Finely pulverise the achiote seeds in a spice grinder. Transfer that to a small bowl and add the allspice, pepper, Mexican oregano, and vinegar. Mix to make a crumbly, thick mixture.

Roughly chop the garlic, sprinkle with the salt, and work the two into a smooth paste with the side of your knife. Add the achiote mixture and work the two together, then dribble on enough water to make a thick, but spreadable paste. This will take 1 - 2 Tablespoons water, added slowly.

In a large bowl, mix together the achiote seasoning and juice. Lay in the meat, turn it over to cover every bit, cover and marinate in the fridge for at least 2 hours, but preferably overnight.

Remaining ingredients

900gm (2 pound) piece lean, boneless pork shoulder
two 30 X 45 cm pieces banana leaves (if you can find them)
16 to 18 fresh corn tortillas
Pickled Red Onions
Coriander (cilantro) to garnish

Turn on the oven to 160C/325F/Gas Mark 3.
Use a large, ovenproof pot.
If using, drape the 2 banana leaves over the bottom and up the sides of the pot in the shape of a cross.
Set the meat in the middle, scraping all the marinating juices on top.
Fold the banana leaves over the meat to enclose it.
If you're not using the banana leaves, just scrape the marinade over the top of the meat.

Drizzle 250ml water around the meat, cover it tightly, and roast it in the oven until it is very tender and the neat falls apart.
About 3 hours.

Occasionally check the liquid level in the pot, add more water if it has evaporated.

Remove the meat to a utting board. Pour the juices into a large jug or gravy separator. Let both cool slightly. Spoon the fat off the juices.

Roughly chop or shred the meat, sprinkle with a little salt and return it to the pot.

Pour a small amount of the juice onto the meat to keep it moist. Cover the meat and keep it warm over a low heat.

Transfer the remaining juices to a small saucepan. If you have more than 250 ml (1 cup) juices, boil to reduce it further. Then remove from heat, cover and keep warm.

You will need 16 - 18 corn tortillas

Steam the tortillas to warm them. Keep warm while serving.

Place the shredded meat on a serving platter.

Garnish with the sprigs of coriander, if desired.

Roll 2 generous tablespoons of meat into each tortilla.

Top with a bit of the meat juices along with some of the pickled onions.

When travelling through Mexico you can find Tacos de Cochinita Pibil in small markets around the Yucatan Peninsula. People there still achiote-marinate the pork. They wrap the marinated pork in banana leaves then bury it in wood-fired pits in the ground. This gives it a smoky, slow-cooked taste.