Step 1

Cut the pork shoulder into several large pieces. Cut across the grain of the muscle so that the cooked shredded pork isn't too long.

Step 2

Combine all of the dry ingredients for the marinade in a spice grinder or mortar and pestle. Grind until you've obtained a fine powder.

Step 3

Combine the Seville orange juice and spice powder to form a rub/marinade. Pour this over the pork and ensure that it's evenly covered. Marinade for a minimum of 2 hours or up to overnight.

Step 4

Line the bottom of the pressure cooker (see note below for slow cooker option) with one banana leaf and a splash of water.

Step 5

Lay two large banana leave segments perpendicular to each other on a flat surface.

Step 6

Place a piece of the marinated pork on the banana leaves, then some tomato and pepper and a little bit of the chipotle powder. Repeat with the remaining portions, then bundle the banana leaves around everything and tie them closed with kitchen string (or use toothpicks to pin the leaves together at the top).

Step 7

Place the wrapped pork in the pressure cooker (I used an Instant Pot). Close and cook on manual for 40 minutes. Release naturally, or wait 10 minutes and do a quick release if you're pressured for time. Pun intended.

Step 8

Remove the pork from the banana leaves and shred. Serve as you like, though I personally love it in tacos with pickled red onions, smoky dried chili salsa, and guacamole. See notes for related recipes.