INGREDIENTS
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