- 2 T achiote seeds*
- 2 t dried oregano
- 2 t ground black pepper
- ¼ t ground cloves
- 2 t ground cinnamon
- ½ t ground cumin
- 6 garlic cloves
- ½ C lime juice
- ¼ C orange juice
- 1 T salt
- 2 lb pork shoulder, cut into 3-inch slabs
- 1 1-lb package banana leaves, thawed*
Combine achiote seeds through salt in a small bowl. Let stand for 1 hour, then process in a blender until as smooth
as possible. Combine spice puree with pork in a bowl, cover, and let marinate in the refrigerator for at least 2 hours,
preferably overnight.
Preheat oven to 300°F.
Unfold the thawed banana leaves, snipping off any woody parts. Line a heavy-lidded dutch oven with a double layer
of leaves, leaving 6 inches or so overhanging on all sides. Add the pork to the lined pot, scraping all of the marinade
in with a spatula. Tuck the overhanging leaves over the pork, creating a tight package.
Cover the dutch oven with its lid, and place into the oven. Roast for 4 hours, until meat shreds almost effortlessly
with a fork.
To serve, open up the banana leaves and set out the roast with a large fork and spoon, allowing folks to grab their
own portion along with a spoonful of juices, with tortillas, beans, hot sauce, and pickled onions on the side.
Alternately, remove the banana leaves, shred the meat, and serve taco-style.
*available at Mexican markets and some well-stocked grocery stores
Pair with a Sunnyland IPA from Kulshan Brewing Company for a crisp and refreshing, light herbal and orange flavor that will compliment your meal perfectly.
