METHOD
If using pork shoulder,
trim the pork of excess fat and connective tissue and cut into generous
pieces. In a bowl, combine the achiote paste with the garlic and citrus
juices and mix well. Add the pork and sprinkle with the salt. Toss until
the pork is completely coated. Cover and place in the refrigerator for
at least 4 hours or overnight.
Preheat the oven to 375°F.
Line a baking sheet with the banana leaves, providing generous overhang.
Place the pork pieces on the leaves and pour any remaining seasoning paste
over the top. Drizzle the oil over the meat and fold the banana leaves
over the pork to completely cover. Tuck the leaves under the pork to secure.
Cover the baking sheet with aluminum foil.
Place the pan in the
oven and bake for about 2 hours, until the pork is fork-tender. Remove
the pan from the oven. Using a spatula, transfer the package to a serving
platter. With a fork, pull the meat apart into serving pieces. Pour the
cooking liquid into a gravy dish and pass separately with the meat.
YUCATAN-STYLE CHICKEN:
Replace the pork with 1 (3 1/2 to 4 pound) stewing hen cut into 8 pieces.
Serves: 4
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Traditionally, the flavored
and wrapped meats are buried under a smoldering fire in a pit to cook.
This version is a close approximation. Preparing this dish over a slow
barbecue with a tight-fitting lid creates excellent results, although
the cooking time is less predictable." From Foods of the Americas
Reprinted with permission
from ©2004 Smithsonian Institution and Fernando and Marlene Divina,
Foods of the Americas: Native Recipes and Traditions, published by
Ten Speed Press. click
to read book review
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