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Yucatecan-Style Pork

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Yucatecan-Style Pork

Yucatecan-Style Pork

amanda

Equipment

  • - Digital Instant Read Thermometer

  • - Electric Spice Grinder

  • - Nonstick Skillet

  • - Cast Iron Skillet

  • - Pressure Cooker

  • - Slow Cooker

  • - Poultry or Meat Roasting Rack

  • - Blender

  • - Mortar and Pestle (for traditional preparation)

  • - Chef's Knife

Ingredients

  • 6 pound boneless pork shoulder (not lean), cut into 3-inch chunks

  • 2 1/2 teaspoons salt

  • 1/2 cup fresh Seville (bitter) orange juice

  • 1 teaspoon black peppercorns

  • 1 teaspoon cumin seeds

  • 1/2 teaspoon whole allspice

  • 3 tablespoons annatto (achiote) seeds

  • 6 garlic cloves

  • 1 teaspoon dried oregano (preferably Mexican), crumbled

  • 1 large white onion, halved lengthwise, then cut crosswise into 1/2-inch slices

  • 3 fresh or thawed frozen banana leaves

  • Accompaniments: habanero salsa ; warm tortillas or rice

  • an electric coffee/spice grinder; a 15- by 1O-inch roasting pan (2 inches deep)

Instructions

1

Instruction 1

Put pork in a large bowl and rub with 1 teaspoon salt and 2 tablespoons juice.
2

Instruction 2

Toast peppercorns, cumin, and allspice together, then cool slightly. Transfer to grinder along with annatto seeds and grind to a powder. Transfer to a small bowl.
3

Instruction 3

Mince garlic and mash to a paste with remaining 1 1/2 teaspoons salt using side of a large heavy knife. Add to ground spices along with oregano and remaining 6 tablespoons juice and stir to make a paste.
4

Instruction 4

Toss pork with paste to coat well. Add onion and toss to combine.
5

Instruction 5

Holding both ends of a banana leaf, drag leaf over a burner on moderately high heat slowly until it changes color slightly and becomes shinier, then turn over and toast other side. Toast remaining banana leaves in same manner.
6

Instruction 6

Line roasting pan with leaves, shinier sides down, by arranging 1 leaf lengthwise and 2 leaves crosswise, letting excess hang over sides. Trim overhang to about 8 inches on all sides.
7

Instruction 7

Transfer pork mixture to banana leaves, then fold overhang of leaves over pork to enclose completely. Cover pan tightly with foil and chill, at least 6 hours.
8

Instruction 8

Put oven rack in middle position, then put pan with pork in oven and heat to 400°F (to take chill off pork gently).
9

Instruction 9

Once oven has reached 400°F, bake until pork is very tender, 2 1/4 to 2 3/4 hours.
10

Instruction 10

Discard foil and open banana leaves, then serve pork with salsa and tortillas.
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