- 3 pounds bone-in pork shoulder blade roast
- 1 3/4 ounces seasoning (prepared achiote)
- 3/4 cup fresh lime juice (divided use)
- 1/2 pound banana leaves (defrosted if frozen, optional, available in Mexican or Asian markets)
- 1 white onion (large, sliced about 1/4-inch thick)
- 1 red onion (large, thinly sliced)
- 1/2 cup salsa (Roasted Fresh Chile, preferably made with habanero chiles, OR bottled habanero hot sauce)
- Place the half package of achiote seasoning in a small bowl, pour in a 1/2 cup of the lime juice and 2 teaspoons salt; use the back of a spoon to work the two together into a smooth, thickish marinade.
- If using banana leaves, cut 2 two-foot sections and use them to line a slow-cooker—lay one down the length, the other across the width. Add the meat and pour the marinade over and around the roast. Scatter white onion over the meat.
- Pour 1/2 cup water around the meat. Fold up the banana leaves to roughly cover everything; turn on the slow cooker. Slow cook for 6 hours until the meat is fall-off-the-bone tender (the dish can hold on a slow-cooker’s “keep warm” function for 4 more hours or so).
- While the meat is cooking, combine red onion with the remaining 1/4 cup lime juice in a small bowl. Sprinkle with about 1/2 teaspoon salt, toss and set aside to marinate, stirring occasionally.
- Use tongs to transfer the meat and onions to dinner plates. Spoon off any rendered fat that’s floating over the juices. If there is a lot of brothy sauce—two cups or more—tip or ladle it into a saucepan and boil it down to about one cup. Season with salt if needed, then spoon it over the meat.
- Top with the lime-marinated red onions and serve with salsa or hot sauce—and plenty of hot tortillas for making tacos.