Step 1

Roast the banana leaf, if you bought it from the frozen section of the supermarket, wait until it is completely defrosted.

Step 2

To roast the banana leaf, place it directly over a medium-high heat of your stove, it will start changing color and getting shiny when it gets in contact with the fire. Make sure not to burn the leaves; we just want them to be pliable.

Step 3

Line your roasting pan with the oven bag and arrange the banana leaves overlapping and leaving some of the leaves hanging. You can also use aluminum foil instead of the oven bag.

Step 4

The banana leaves give a lot of flavor to the dish, but if you can't find them use aluminum foil instead of the banana leaves or use an oven bag.

Step 5

In your blender, mix the Achiote (annatto) paste seasoning, garlic, black ground pepper, bitter orange juice or vinegar, cumin, and salt to season.

Step 6

Cut the pork meat into medium size pieces (about 2 ½ to 3inches). Place pork meat on the leaves, then pour the Achiote mixture over it. And add the lard to give it more flavor. Marinade for 2-4 hours or overnight.

Step 7

Add the sliced onion, oregano, & Allspice berries. Fold the ends of the banana leaves over the pork. Wrap tightly with the banana leaves and cover with the roasting pan lid. SEE NOTES above if using alummium foild or an oven bag.

Step 8

Bake for 2 1/2 hours in a preheated oven at 350 degrees.

Step 9

Remove roasting pan from oven and uncover the meat. The meat should be tender. If it isn’t ready, cover it again and return to the oven for another 30 minutes.