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Gallery Read the full recipe after the video. Recipe Summary Servings: 8 1109_recipe_pork.jpg
Ingredients Ingredient Checklist 1 red onion, thinly sliced 3/4 cup white vinegar 6 tablespoons sugar 1 teaspoon crumbled oregano, preferably Mexican Coarse salt 1 tablespoon ground achiote 1/4 cup freshly squeezed lime juice 1/2 cup plus 2 tablespoons freshly squeezed orange juice 1 garlic clove, finely chopped 2 pounds boneless pork butt, cut into 2-inch pieces 2 banana leaves, about 30-by-12-inches each, softened over a gas flame 1/4 cup lard, melted Avocado slices, for serving 24 to 30 warm corn tortillas, for serving
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 1109_recipe_pork.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
1109_recipe_pork.jpg
1109_recipe_pork.jpg
Ingredients
Ingredients
- 1 red onion, thinly sliced 3/4 cup white vinegar 6 tablespoons sugar 1 teaspoon crumbled oregano, preferably Mexican Coarse salt 1 tablespoon ground achiote 1/4 cup freshly squeezed lime juice 1/2 cup plus 2 tablespoons freshly squeezed orange juice 1 garlic clove, finely chopped 2 pounds boneless pork butt, cut into 2-inch pieces 2 banana leaves, about 30-by-12-inches each, softened over a gas flame 1/4 cup lard, melted Avocado slices, for serving 24 to 30 warm corn tortillas, for serving
Directions
In a resealable plastic bag, combine onions, vinegar, sugar, 1/2 teaspoon oregano, and 3/4 cup water; season with salt. Seal bag and shake to mix well. Let stand at room temperature for at least 6 hours; pickled onions will keep refrigerated for up to 1 week.
In a large bowl, combine the achiote, lime and orange juices, remaining 1/2 teaspoon oregano, and garlic; add pork, and coat well. Marinate, covered, in a refrigerator for at least 8 hours or up to overnight.
Preheat oven to 350 degrees. Form a cross with the banana leaves, and lay flat in a Dutch-oven. Place pork in center of the leaves along with any remaining marinade; brush with lard. Wrap pork in banana leaves, moistening leaves with water to prevent them from burning, and cover.
Bake until pork is very tender and falling apart, about 3 hours. Using a slotted spoon, remove meat and shred with 2 forks. Return meat to pot, and stir to moisten. To serve, place meat on a tortilla, and top with pickled onions and avocados; fold to enclose. Repeat with remaining ingredients.
Reviews
Add Rating & Review 4 Ratings 5 star values: 3 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 4 Ratings 5 star values: 3 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
4 Ratings 5 star values: 3 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
4 Ratings 5 star values: 3 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
4 Ratings 5 star values: 3 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 3 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
All Reviews for Achiote-Rubbed Pork Baked in Banana Leaves
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Achiote-Rubbed Pork Baked in Banana Leaves
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
