• 2 kg pork (solid and rib)
    • 3 heads of garlic peeled
    • 1 slice of cinnamon
    • 1 teaspoon of pepper
    • 1/2 tablespoon of cumin
    • 3 cloves of smell
    • 10 chilies of tree
    • 4 tablespoons of oregano
    • 1 small bar of achiote
    • 1 cup of orange juice
    • 2 tablespoons of vegetable oil
    • 2 roasted plantain leaves
    • 2 finely sliced red onions
    • 2 roasted and chopped habaneros peppers
    • 1 cup sour orange juice
    • Salt to your taste



To make the pickle: mix all the ingredients, put them in a bowl and reserve (it is better to prepare a day before).

Roast half of the garlic, cinnamon, peppers, cumins, cloves, chilies and oregano.

Blend the above with the other half of the garlic, orange juice, oil, and achiote until integrated.

Spread the meat with this mixture (should be well covered) and wrap in the banana leaves.

Cover this package with foil and let it rest overnight in the bottom of the refrigerator.

Cook the meat in the pressure cooker for 45 minutes after the steam escapes or until it is soft; let cool and shred.