Achiote Pulled Pork

2 tbsp achiote paste
6 garlic cloves, peeled
1/2 tsp mexican oregano
1 tsp salt
1/4 cup lime juice
2 tbsp orange juice
2 LB lean boneless pork shoulder
Cilantro (garnish)
16 to 18 warm tortillas
2 large banana leaves
3 De arbol Chiles (or 1 tsp dried)*
1 Habanero Chile, minced (optional)
*Can substitute Cayenne

Rough chop garlic and crush garlic and salt together with the back of a chef's knife until a paste results.

Combine garlic, chiles and achiote paste with enough water to form a thick, spreadable paste.

Combine above mixture with citrus juice in large bowl.

Coat meat with new mixture and rub in well. Cover with plastic wrap and refridgerate over night. Reserve extra marinade.

Preheat oven to 325F.

Wrap pork in banana leaves (fat side up) and add any excess spice paste. Place pork in roasting pan with 1 cup water. Cover.

Cook approxamately 3 hours or until pork falls apart. You may want to add water occasionally during roasting.

I like to let the meat cool and skim the fat from resulting liquid. Shred pork. Serve warm with remaining liquid from roasting. Reduce liquid if needed. Use to fill tacos, burritos or tamales.