Directions

1. 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.
2. 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.
3. 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).