MARINADE: 4 to 12 hours ahead. In a large bowl, combine the orange juice, lime juice, vinegar, spices, and salt. Add the achiote paste and mash until fully dissolved. You can also blend everything in a blender or food processor if you prefer.

Pour this mixture over the pork, check the salt, cover, and refrigerate for the recommended time.

Grease the pot with the lard and line it with a layer of banana leaves.

Check the seasoning and add the pork with all its marinade.

Cover with a final layer of banana leaves.

Cover the pot, leaving the vents partially open. Place a heat diffuser under the pot, turn the heat to very low, and cook for 30 minutes.

After 30 minutes, close the vents completely, lower the heat to the minimum, and cook for another 30 minutes. You’ll see the meat baking.

Turn off the heat, let the meat rest for 10 minutes, and serve warm, either shredded or in pieces (as you prefer), topped with the pickled onion and habanero. Traditionally served with refried black beans and corn tortillas.