You’ll Need
For the Pork
900g pork shoulder, cut into 3cm pieces
75g achiote paste
Juice of 2 oranges
Juice of 2 limes
3 garlic cloves, finely grated
1 tsp dried oregano
1 tsp ground cumin
½ tsp sea salt
Banana leaf or baking paper and foil
For the Pickled Onion
1 red onion, very finely sliced
Juice of 1 lime
1 tbsp cider vinegar
1 tsp caster sugar
½ tsp sea salt
For the Boxes
12 small tostadas
Shredded white cabbage
Chopped coriander
Optional but dangerous
Habanero salsa
Crumbled feta
A cold Mexican lager
Method
Whisk the achiote, citrus juices, garlic, oregano, cumin and salt together.
Coat the pork and marinate in the fridge for at least 4 hours.
Line a deep heatproof dish with banana leaf or baking paper and add the pork and marinade.
Fold over the leaf, cover tightly with foil and air fry at 170°C for 55-65 minutes.
Stir once after 40 minutes and add a splash of water if the dish looks dry.
Check the pork is piping hot and pulls apart easily, then shred it in the juices.
Spread the pork in the basket and air fry at 200°C for 5-7 minutes to crisp the edges.
Toss the onion with the lime, vinegar, sugar and salt.
Box the pork with tostadas, cabbage, pickled onion and coriander.