2 large banana leaves, defrosted if frozen
2 cups bitter orange juice, such as Goya Bitter Orange, or 1 cup orange juice mixed with 1 cup grapefruit juice
1 cup achiote paste (see Cook's Note)
1 tablespoon ground pepper
3 pounds boneless pork loin or pork shoulder, cut in pieces
1/2 cup olive oil or lard
1 large red onion, sliced
3 to 4 bay leaves
1 tablespoon dried marjoram
1 tablespoon dried Mexican oregano
1/2 tablespoon dried thyme
20 to 25 corn tortillas, warmed for serving
Habanero sauce, for serving
3/4 cup white wine vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
2 firm red onions
Achiote paste is made from a blend of spices and is popular in regional Mexican cuisine. You can find it in many carnicerias or the Latin aisle of the supermarket.
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