Make a paste with the spices, garlic, vinegar, soy sauce and flour.
Season the pork with the paste, adding half of the orange juice and leave to marinate overnight.
Line a Dutch oven pot with the banana leaves, shiny side up.
Brush lightly with oil and place the pork on top.
Pour over the remaining orange juice, any remaining marinade and ½ Cup water.
Wrap the banana leaves over the top, making a wrapped package.
Put the lid on and bake at 350˚F/180˚C for 2½ -3 hours, until tender.
Open the package and with 2 forks, shred the pork meat.
Serve with rice and pickled red onions.
