Cochinita pibil on a kamado grill, with quick pickled red onions

Work half a package of achiote paste with half a cup of fresh lime juice and two teaspoons of salt until dissolved.

Pour the achiote marinade over the pork shoulder in a bowl and smear it over.

Defrost the banana leaves at room temperature, unfold them and cut off the edge that was attached to the central rib.

Line a roasting pan with a couple of leaves, add the pork with all its marinade, fold the leaves over and cover with the remaining leaves.

Light charcoal and set up for indirect cooking: bank the coals to the sides in a kettle grill, or put the plate setter in a kamado; set the grill grate on top and the wrapped pork on it.

Insert a probe thermometer set for 190F internal, for fall-apart tender pork.

Close the lid and hold about 300F with the top vent and bottom air intake; it takes about four hours to reach 190 internal.

For the pickled onions, slice a red onion into a bowl, cover with just-off-the-boil water, and tip the water off after a couple of seconds as a quick blanch.

After about an hour, pour a couple of cups of water around the pork to create steam and keep it moist.

Sprinkle with the remaining lime juice, about a quarter cup, and a little salt; stir and let sit until the pork is ready.

Unwrap the leaves, cut up the meat and transfer it to a platter; swirl the warm pan juices to release everything from the bottom of the pan and pour them over.

Garnish with the quick pickled red onions; for a taco, meat, pickled onion on top and a little habanero hot sauce drizzled over.