Preheat your oven to 160°C (325°F). In a large bowl, mix the achiote paste, orange juice, lime juice, minced garlic, Mexican oregano, cumin, black pepper, and cinnamon. Stir until a smooth marinade forms. This is the key flavour base for the Cochinita Pibil.

Add the pork chunks to the marinade, ensuring they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for best results. This step allows the pork to absorb the rich, tangy, and earthy flavors.

If you’re using banana leaves, soften them by briefly passing them over an open flame or placing them in boiling water for a few seconds. This will make them pliable for wrapping the pork. Line a large roasting pan or Dutch oven with the softened banana leaves, allowing enough overhang to fold over the pork later.

Transfer the marinated pork into the lined pan, layering it evenly. Pour any remaining marinade over the pork, then drizzle with the olive oil. Add the bay leaves and chicken broth around the pork to help keep it moist during cooking.

Wrap the pork tightly with the overhanging banana leaves (or cover with aluminium foil if not using banana leaves). This step ensures that the pork will cook slowly and retain its juices, making it tender and flavourful.

Place the covered pan in the preheated oven and bake for 3 to 4 hours, or until the pork is fork-tender and easily shredded. Check halfway through to ensure there’s enough liquid to prevent the pork from drying out. Add a bit more broth if necessary.

Once the pork is fully cooked, remove it from the oven and let it rest for 10-15 minutes. Carefully unwrap the banana leaves (or remove the foil) and shred the pork with two forks, mixing it with the juices at the bottom of the pan for extra flavour.

Serve the Cochinita Pibil with warm corn tortillas, pickled red onions, and a side of rice or beans if desired. The pickled onions add a bright, tangy contrast to the rich, slow-cooked pork. For added authenticity, garnish with fresh cilantro and a squeeze of lime.