Preheat the oven to 375 degrees F.
Start with the annatto
seed paste and dilute
it with 3 cups water, the vinegar and a bit of salt to taste. Strain the sauce through a double strainer
In a roasting pan, place the banana leaves with enough left out of the pan to wrap the pork shoulder. Then place the shoulder in the pan and pour the sauce
over it. Toss in the garlic, onions and cinnamon stick and wrap the leaves over the shoulder. Cover with aluminum foil and roast
in the oven for 4 1/2 hours.
To serve, pull the meat and let it soak up with the juices. Plate up with Cured Red Onions
and Handmade Tortillas.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.