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.