Pork
½ cup annatto-seed paste (also called achiote paste)
¼ cup distilled white vinegar
Kosher salt
1 small package banana leaves (substitute aluminum foil if unavailable)
1 four-pound bone-in pork shoulder
2 garlic cloves, peeled and left whole
1 medium yellow onion, thinly sliced
1 cinnamon stick, broken in half

Ensalada
1 small red cabbage, thinly sliced
1 small bunch radishes, thinly sliced
Juice of 2 limes
Kosher salt
2 large red onions, thinly sliced
3 cups distilled white vinegar
2 cinnamon sticks
3 tablespoons kosher salt
1 package high-quality corn tortillas