Cut the pork into pieces and place in a bowl. Dissolve the achiote paste in the orange juice and vinegar.

Add the spices and garlic to the orange juice mixture. Pour this liquid over the pork, cover with a cloth, and marinate in the refrigerator for 5 hours.

Preheat the oven. Hold the banana leaves directly over the flame for a few minutes until they soften. Line a baking dish or tray with the banana leaves, leaving enough overhang to wrap the cochinita.

Place the pork and marinade on the banana leaves, drizzle with spray oil for 15 seconds, and fold the edges of the leaves over the meat to prevent burning. Cover with aluminum foil.

Bake for 2 hours or until the meat is so tender it almost falls apart. If it’s not tender yet, return to the oven for another 30 minutes.

For the red onion salsa, finely chop the red onion and habanero pepper.

Serve the cochinita pibil in small tacos with the red onion salsa.