Primary Ingredients
3 pounds pork roast or pork butt
8 tablespoons Achiote Recado paste (available at a Mexican grocery store)
1 teaspoon white wine vinegar
1 orange, juiced
2 cloves garlic, minced
1 pinch dried Mexican oregano
2 large banana leaves
Salt and freshly ground pepper
pickled red onions
warm corn tortillas
salsa
Primary Technique
- Preheat the oven to 375°F. Trim excess fat from the pork. In a mixing bowl, combine the Achiote paste, vinegar, orange juice, garlic, and oregano. Mix well.
- Trim the center core from the banana leaves and run them under hot tap water until the leaves become soft and pliable. Remove the excess water from the leaves and lay, long edges slightly overlapping, onto the countertop.
- Season meat generously with salt and pepper and cover with Achiote mixture. Place the roast on the banana leaves and wrap it, completely covering the surface of the roast.
- Place on a rack inside a roasting pan. Add 2 cups water to the bottom of the pan, tent with foil and place it in the oven for 20 minutes. Reduce the heat to 275°F and roast for 6 hours. Serve with pickled red onions, warm com tortillas and salsa.
