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Ingredients

Serves 8 as an appetizer

• 1 red onion, thinly sliced
• 3/4 cup white vinegar
• 6 tablespoons sugar
• 1 teaspoon crumbled oregano, preferably Mexican
• Coarse salt
• 1 tablespoon ground achiote
• 1/4 cup freshly squeezed lime juice
• 1/2 cup plus 2 tablespoons, freshly squeezed orange juice
• 1 garlic, finely chopped
• 2 pounds boneless pork butt, cut into 2-inch pieces
• 2 banana leaf, about 30-by-12-inches each, softened over a gas flame
• 1/4 cup lard, melted
• Avocado slices, for serving
• 24 to 30 warm corn tortillas, for serving

Description

Martha Stewart