| 6 | lb | Boneless pork shoulder or butt roast, cut into 2"-thick slices (with fat) |
| | QUICK ACHIOTE RECADO |
| 24 | oz | Fresh orange juice |
| 12 | oz | Achiote paste |
| 4 | oz | Fresh lemon juice |
| 4 | | Banana leaves, ea. 24"x24" |
| | Salt and pepper, to taste |
| | ORANGE JUICE-HABANERO SALSA: |
| 16 | oz | Fresh orange juice |
| 4 | oz | Fresh lemon juice |
| 8 | | Habanero chiles, with seeds, very thinly sliced |
| | CHARRED TOMATO MINT SALSA |
| 2 1/4 | lb | Roma (plum) tomatoes |
| 1 1/4 | lb | White onion, thickly sliced |
| 4 | md | Garlic cloves |
| 4 | | Serrano chiles (or more/to taste), coarsely chopped |
| 1/2 | c | Fresh cilantro, coarsely chopped |
| 2 1/2 | tb | Fresh mint leaves, coarsely chopped |
| 1 | ts | Cumin, toasted and ground |
| 8 | oz | Water |
| 1/2 | ts | Kosher salt |
