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YUCATAN ROASTED PORK




Source of Recipe


Tremont 647


Recipe Introduction


Unwrap this pork in front of your guests, and the fragrant steam alone will have them singing your praises. Little do they know, the recipe's a breeze: The marinade, banana leaves, low heat, and long hours do the work for you, leaving the pork fork-tender, spicy, and perfect with salsa, sour cream, and tortillas. You can roast this on a grill instead of in the oven, as long as you keep the heat low and consistent. And it's easily reheated.

Serves 4 as a main dish


List of Ingredients




1 1/2 cups Yucatan Chile Sauce, see below
1 cup roughly chopped fresh cilantro
3 pounds boneless pork butt or picnic shoulder [pork butt is top part of the shoulder]
2 to 3 large banana leaves, cut into 2-foot long sections

Recipe



1. In a large bowl or zipper bag, combine the chile sauce and cilantro and mix well. Add the pork and coat it generously with the sauce. Cover and refrigerate for at least 24 hours.
2. Preheat the oven to 275 degrees.
3. To wrap the pork, clear a large work surface and have a roll of butcher's twine ready. Spread out the banana leaves so they overlap by about 2 inches. Remove the pork from the marinade, and place it in the center of the leaves. Fold the leaves over, one at a time, to enclose the pork like a package. Use the twine to tie it up like a present so the banana leaves stay tight.
4. Place a small pan of water inside a larger roasting pan, and place a flat roasting rack on top. Arrange the pork package on the rack, and cover loosely with foil. Roast until you can feel the pork falling apart inside its package if you push on it, about 4 to 5 hours. If you're not sure, err on the side of longer cooking; you really can't overcook this dish.
5. Let the roast cool 10 minutes before transferring to a serving platter. Remove the twine, and serve immediately, opening the banana leaves at the table and allowing your guests to serve themselves. Serve hot with sour cream, your favorite salsa, and grilled tortillas.

YUCATAN CHILE SAUCE

This sauce makes slow-cooked meats like Yucatan Roasted Pork taste as if they were cooked in an earth pit on the coast of Mexico.

Makes 1 1/2 cups

1/4 cup annatto seeds
1/4 cup whole black peppercorns
1 1/2 tablespoons toasted cumin seeds
1 teaspoon whole allspice berries
1 cup peeled garlic cloves
1/4 cup lightly packed fresh oregano leaves
2 tablespoons kosher salt
3/4 cup orange juice
1/4 cup white wine
1 tablespoon red pepper flakes

1. Grind the annatto seeds, peppercorns, cumin seeds, and allspice in a spice grinder and set aside.
2. In a food processor, finely chop the garlic and oregano with the salt. Add the orange juice, wine, and red pepper flakes, and blend until fairly smooth. Add the ground spices and process until fully incorporated.
3. Refrigerate, covered, until ready to use.