This traditional Mexican pork dish from the Yucatán Peninsula is marinated with tangerine juice and spices, then slow roasted in banana leaves. It’s a great addition to taco night, served with beans and rice on the side.
Ingredients
- 2 teaspoons black peppercorns
- 1/2 teaspoon whole cloves
- 1-1/2 teaspoons cumin seeds
- 1 (2-inch long) cinnamon stick
- 7 medium garlic cloves
- 2 teaspoons dry oregano
- 1-1/2 teaspoons kosher salt
- 4 teaspoons achiote paste
- Juice of 1 lime
- Juice of 1 tangerine
- 1 (4-pound) boneless pork shoulder
- 2 or 3 banana leaves, about 1 ft x 2 ft
Instructions
1. Toast black peppercorns, cloves and cumin seeds in a dry sauté pan over medium heat for about 3 minutes, or until fragrant. Break cinnamon stick into small pieces and with toasted spices, grind to a powder in a spice grinder (alternatively you can use already-ground spices, but the flavor will be less vibrant).
2. Put garlic in blender and chop. Add ground spices, oregano, salt and achiote paste. Wear gloves when handling achiote, as it easily stains fingers. Add citrus juices and purée until smooth, scraping down the blender sides as you go.
3. Lay one banana leaf over a 9 x 5 inch loaf pan horizontally, and another vertically.
4. Pour the marinade over the pork shoulder and using gloves, massage the marinade into every crevice. Gently place the meat, fat side up, into the banana leaf lined pan.
5. Fold the leaves over the top of the pork to create a tight package. Wrap the pan tightly with foil and marinate in the refrigerator overnight.
6. When ready to cook, preheat oven to 250°. Slow roast pork until very tender, about 5 hours. Allow to rest at room temperature for about an hour. Unwrap banana leaves, shred pork with fork or fingers and toss with pan juices.
