PORK BAKED IN BANANA LEAVES (COCHINITA PIBIL)

PORK BAKED IN BANANA LEAVES (COCHINITA PIBIL) image

Categories Pork

Yield 10 to 12 servings

Number Of Ingredients 6

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Ingredients

4 pounds boneless pork butt or pork shoulder, cut in half (see note)
3 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 cup Achiote Marinade (see accompanying recipe)
2 banana leaves, thawed if frozen (see note)
Pickled Red Onions (see accompanying recipe)

Steps:

Season pork with salt and pepper. In a large bowl or large heavy plastic food bag, combine the meat and the marinade, turning the meat to coat evenly. Refrigerate, covered if using a bowl, overnight. Place frozen banana leaves in refrigerator to defrost overnight. Preheat oven to 350 degrees. Line the bottom and sides of a large roasting pan with banana leaves, letting them hang over the edges. Place meat in pan, drizzle on 1/2 cup of the marinade and fold the banana leaves over the meat to cover completely. Loosely cover pan with foil. Discard remaining marinade used to season meat. Place in oven and bake for 3 to 4 hours, until meat is thoroughly tender. Work a fork into the roast; if it comes apart easily, it's done. To serve, uncover the meat and spoon off fat from juices. Cut meat into serving sizes and transfer to serving bowl. Top with pickled onions and serve with warm tortillas and salsa. Grill method: The pork may be roasted at medium-low (see note) in a covered charcoal-fired kettle grill with coals banked to the side for indirect cooking, or on the rack of a gas grill with the center burner on medium-low (place the whole pan on the grill). If the grill has a thermometer, aim for a temperature between 325 and 350 degrees. Note: Do not buy pork that has been injected with sodium solution, which would make this recipe far too salty. Note: Frozen banana leaves are available at Su Casa Imports' six Oregon stores, at Dashen International Grocery (formerly Becerra's) on Northeast Glisan Street or at other well-stocked Mexican grocery stores. Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 4 to 5 seconds for medium-low. PER SERVING: (based on 12 servings): calories: 376 (49% from fat); protein: 38.4 grams; total fat: 20.5 grams; saturated fat: 7.3 grams; cholesterol: 136 mg; sodium: 1,601 mg; carbohydrate: 7 grams; dietary fiber: 1.6 grams