A tangy, tart delicious way to make pork that flakes apart like paper mache. The translation of the dish means “baby pig roasted underground,” but you can easily prepare this above ground on an outdoor grill or in the oven (the better to permeate the house with the stinking goodness of juicy pig).
The key is “low and slow” and the wrapping of the banana leaves – although not tragically essential – it does infuse the meat with a tropical earthiness and is really fun to unwrap. Makes you feel like you’re having a luau. Banana leaves can be purchased from most Mexican markets. Failing to find the frawns, wrapping in aluminum foil is perfectly acceptable.
1 4-lb pork butt roast
3 oranges, juiced (The more sour, the better. Yields about ¾ C)
1-2 limes, juiced
2 cloves garlic, crushed
1 T achiote powder or paste emullsified
1 t oregano flakes or powder
1 t cumin
2-4 large banana leaves
Prepare the marinade 24 hours before cooking. Combine juices, garlic, oregano, achiote, cumin and pepper in a small cuisinart. Cut the pork into golf ball-sized chunks. Pour over the pork and refrigerate.
The next day, preheat the oven to 325 degrees. Before cooking, hold the banana leaves flat over low gas heat for just a few second to make the leaves more pliable and less brittle. Lay out two sheets of tin foil in a criss—cross fashion inside an over-ready pan. The foil must be large enough to cover the pork and be sealed. Now lay the warm leaves inside the foil in the same manner.
Place the marinated pork in the center of the leaves and pour excess marinade over the top. The key is making sure the leaves are large enough to cover and encase the meat. If need be, use multiple leaves and place overlapping one another. Now fold the leaves over on both sides and turn the package so the seam is now on the bottom so that the leaves won’t pop open.
Now fold over the tin foil in a similar manner only seal the foil package by bending in the ends where they meet.
Bake for two hours. An internal therm should read about 170 and then you’re great to go. Let the meat rest for about ten minutes to cool a bit and let the flavors coalesce.
Then shred the meat with forks and eat inside a warm tortilla with pickled red onions and diced avocado. A cold beer and a thick napkin is all you need on the side. Hyperbole aside, it doesn’t get much better than this.