Directions

Season the Pork

1. Season pork all over with 1 tbsp kosher salt and let sit at room temperature for at least 30 minutes while you make the marinade.

Prepare the Marinade

1. Heat a comal or heavy skillet over medium-high heat. Char the garlic, turning occasionally, until blackened and softened, about 20 minutes.

2. In the same pan, toast the cloves, cinnamon stick, peppercorns, cumin, and allspice until fragrant, 1–2 minutes.

3. Transfer the spices to a blender. Add the vinegar, charred garlic, achiote paste, oregano, citrus juice, citrus zest, and 1 tbsp salt. Blend until smooth.

Make the Cochinita

1. Toast the banana leaves directly over a gas flame or on a hot comal until softened and pliable, about 30 seconds per side.

2. Line a large Dutch oven with 2–3 overlapping banana leaves. Arrange the pork inside. Pour the marinade over the meat, spreading to coat evenly. Add slices of white onion in between and on top of pieces of pork. Add 2 tablespoons of lard, if using. Cover with additional banana leaves, then top with the lid. Refrigerate at least 4 hours, or up to overnight.

3. Remove the Dutch oven from the refrigerator and allow the pork to come to room temperature, about 1 hour.

4. Preheat oven to 300°F. Bake the pork, covered, until tender and shreddable, about 3 to 3 1/2 hours.

5. Shred the pork directly in the pot, mixing with the marinade and juices. Serve warm with corn tortillas and pickled red onions with habanero.