Cochinita Pibil Tortas (Tortas de Cochinita Pibil)

Make the marinade. Break up the half package of achiote seasoning and put it in a blender, along with the lime juice and 2 teaspoons table salt. Blend together into a smooth, thickish marinade.

Slow-cook the pork. Cut two 2-foot sections of banana leaf and use them to line a 6-quart slow-cooker—lay one down the length, the other across the width. Lay in the meat and pour the marinade over and around it. Scatter the white onion over the top.

Pour ½ cup water around the meat, fold in the banana leaves to roughly cover everything, set the top in place and turn on the slow-cooker. Slow-cook on high for 4 to 6 hours until the meat is fall-apart tender (the dish can hold on a slow-cooker’s “keep warm” function for a few more hours or so).

Finish the braising juices. Use tongs to transfer the meat to a baking dish. Coarsely shred the meat, cover with foil and slide into a low oven to keep warm. Spoon off most of the rendered fat floating over the braising juices, then tip or ladle them into a saucepan. Boil until reduced to about 1 cup. Taste the sauce and season with salt if you think it needs it.

Make the bean puree. Scrape the beans into a blender or food processor, add the lard or oil and process until smooth. Taste and season with salt, if necessary.

Construct and serve the tortas. When it’s time to serve, I like to heat the teleras in the oven for a few minutes to refresh them. Spread a generous 2 tablespoons of the beans over each bottom, then top with a portion of the warm pork, followed by a tablespoon or 2 of the flavorful juices and a portion of pickled onion. Serve with the hot sauce for everyone to add to their liking.

No Slow Cooker? In a large (6- to 8-quart, at least 12-inch diameter) heavy pot (preferably a Dutch oven), assemble the dish as described—including dribbling the water around the meat. Set the lid in place and braise in a 300-degree oven for about 2 ½ to 3 hours, until the pork is thoroughly tender. Complete the dish as described. If there isn’t much juice in the bottom of the pan, remove the meat and add about a cup of water. Bring to a boil, scraping up any sticky bits, season with salt, then pour over the meat.