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Add a photoServings: 12
Ingredients
- 6 lb Boneless pork shoulder or possibly butt roast, cut into 2"-thick slices (with fat)
- 24 ounce Fresh orange juice
- 12 ounce Achiote paste
- 4 ounce Fresh lemon juice
- 4 x Banana leaves, ea. 24"x24"
- Â Â Salt and pepper, to taste
- 16 ounce Fresh orange juice
- 4 ounce Fresh lemon juice
- 8 x Habanero chiles, with seeds, very thinly sliced
- 2Â 1/4 lb Roma (plum) tomatoes
- 1Â 1/4 lb White onion, thickly sliced
- 4 med Garlic cloves
- 4 x Serrano chiles (or possibly more/to taste), coarsely minced
- 1/2 c. Fresh cilantro, coarsely minced
- 2Â 1/2 Tbsp. Fresh mint leaves, coarsely minced
- 1 tsp Cumin, toasted and grnd
- 8 ounce Water
- 1/2 tsp Kosher salt
Directions
- ACHIOTE RECADO: Place all recado ingredients in food processor. Process till mix is completely smooth.
- PORK: Combine pork and recado in a large non-reactive container or possibly food storage bag. Toss well to coat. Cover and chill 2 days. (Pork keeps up to 5 days, but gets saltier in time.)
- Light grill; let burn down to slow fire. Drain pork, reserving marinade.
- Lay 2 sheets of heavy-duty foil on countertop.
- Wash banana leaves well in warm water. Cross 2 leaves on foil sheets and pile pork in center. Add in salt and pepper. pour reserved marinade over pork.
- Wrap leaves around meat, then wrap foil around leaves to make neat pkgs..
- Place on grill, seam sides up, to one side of fire. Cover grill; cook about 4 hrs till fork-tender. Crack open foil halfway through cooking time.
- Add in charcoal as necessary to maintain fire.
- ORANGE JUICE-HABANERO SALSA: Combine orange juice, lemon juice, and chiles in small non-reactive bowl 30 min before serving.
- CHARRED TOMATO MINT SALSA (optional): Pan-roast separately, tomatoes, onion, and garlic till deeply browned and soft (tomatoes should blister).
- Peel garlic. Roughly chop tomato, onion, and garlic together, place in food processor. Add in remaining ingredients; process briefly. Sauce should be slightly chunky.
- Serving Suggestions:fold down banana leaves; top pork with habanero salsa and/or possibly mint salsa
- (optional: serve salsa on side). Serve on hot platter with pickled vegetables (carrots, onions, and small red potatoes).
- NOTES : frm. Nat'l. Pork Producers Council in cooperation w/the Nat'l. Pork Board
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 420g | |
| Recipe makes 12 servings | |
| Calories 308 | |
| Calories from Fat 94 | 31% |
| Total Fat 10.41g | 13% |
| Saturated Fat 3.51g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 211mg | 9% |
| Potassium 1038mg | 30% |
| Total Carbs 24.77g | 7% |
| Dietary Fiber 2.7g | 9% |
| Sugars 15.4g | 10% |
| Protein 29.35g | 47% |
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