2 Banana tree leaves passed over a flame to remove any strong favors.
1 ½ kilo of pork loin with ribs
200 grams of recado de achiote ( a red spice mix typical of Mexico sold in most supermarkets)
1 cup of sour orange juice (naranja agria) or ½ cup vinegar and ½ cup sweet orange juice
¼ tea spoon cumin powder
1 teaspoon dried oregano
1 teaspoon white pepper powder
½ teaspoon black pepper powder
½ teaspoon cinnamon powder
5 ground Tabasco peppers
3 cloves of garlic squeezed
½ teaspoon of piquin pepper
Salt to taste
125 grams of pig lard
8 radishes thinly diced
1 small purple onion thinly diced
4 habanero peppers thinly sliced
½ cup of thinly diced
1 cup of sour orange juice or vinegar
Salt to taste
Layer the banana leaves in a big oven pan, ensuring that the leaves stick out enough to cover the top of the pork once all is in place. Add the pork on top of the leaves Dissolve the achiote in the sour orange Add the spices Mix all spices over the pork. Let it marinate for 8-24 hours in a refrigerator. Then, add the melted pork lard and mix well with the pork. Close the banana leaves over the top as best can, then cover with aluminum foil. Preheat the oven to 175 Celsius. Bake for 1 ½ hours or until the pork falls off the ribs.
Mix all ingredients and let it set for 3 hours.
Serve it from the same pan with the banana leaves. Add sauce and tortillas.