Cochinita pibil tortas

Line the slow cooker with two roughly two-foot sections of defrosted banana leaf, one the long way and one the short way.

Break up half the achiote brick, mix with the lime juice and salt into a paste.

Set the pork shoulder, netting removed, in the lined cooker and spread the marinade over and around it, into the crevices.

Slice the halved onion crosswise and lay it over the top; fold the banana leaves down around the pork.

Add a little water around the top, cover and slow cook 4 hours, up to 6, until fork tender.

Lift the meat out with tongs and keep warm in a 300 degree oven; discard the banana leaves.

Pour the roughly two cups of juices into a saucepan and boil down to about a cup; ladle off fat first if there is a lot.

Coarsely shred the meat.

Puree the canned black beans smooth with a little olive oil.

Spread a couple of tablespoons of bean puree on the bottom of each telera; top with a portion of meat.

Season the reduced juices with salt; spoon a couple of tablespoons with the slow cooked onion over the meat.

Top with a little pickled red onion and drops of habanero hot sauce; cut in half.