Slow cooker cochinita pibil tacos

Cut two pieces of banana leaf about two feet long and line the slow cooker so they can completely envelop the pork; return unused leaves to the freezer.

Break about half the achiote paste into a blender jar, add lime juice and two heaping teaspoons of salt, and blend until very smooth.

Set the bone-in pork shoulder roast in the lined cooker. Slice a large onion about a quarter inch thick.

Pour the marinade all over the meat, keeping it away from anything it could stain, and sprinkle the onions over the top.

Pour half a cup of water around the meat. Fold the leaves down over it, cover, and cook on high for six hours.

Lift out the leaves and take the meat out, breaking it into large chunks into a serving dish; shred more if it is not fall off the bone tender.

Set the cooker insert over a high flame, lift out the banana leaf with tongs, saving the juice, bring to a boil and reduce to almost a glaze, no more than one cup.

Pour the hot reduced juices over the meat. Serve in warm tortillas with habanero salsa in little droplets and pickled red onions.