- 1 pound frozen banana leaves*
- 2 (4-ounce) packages achiote paste* (recommended: Recado Rojo)
- 6 cloves garlic
- 1/4 cup white vinegar
- 1/4 cup orange juice
- 1 tablespoon kosher salt
- 5 pounds trimmed, boneless pork butt, halved
- 1 cup water
- Marinated Red Onions, recipe follows
- Habanero Salsa, recipe follows
- Serving Suggestion: steamed white rice or fresh, warm tortillas
- *Can be found at gourmet supermarkets or specialty Mexican markets.
Run the banana leaves under warm water for about 5 minutes to defrost. Line a medium baking dish with the banana leaves.
Combine the achiote paste, garlic, vinegar, orange juice, and salt in a blender until smooth. In a large bowl, rub the achiote mixture into the meat. Place the meat in the prepared baking dish. Wrap the meat with banana leaves. Cover container and refrigerate for 24 hours.
After meat has marinated, preheat oven to 375 degrees F.
Add 1 cup water to the baking dish. Bake the meat until fork tender, about 2 hours.
Serve wrapped meat on a bed of steamed white rice with Marinated Red Onions and Habanero Salsa on the side. Alternatively, remove meat from banana leaves and wrap in fresh, warm tortillas with Marinated Red Onions and Habanero Salsa on top.
Marinated Red Onions:
2 medium red onions, thinly sliced
3 cups water
1 cup cider vinegar
1 tablespoon kosher salt
Combine all ingredients in a large bowl. Cover and refrigerate for 2 hours before serving.
8 habanero chiles
1/2 cup orange juice
1/4 cup lime juice
1/4 cup lemon juice
2 teaspoons salt
In a dry skillet, lightly toast the habanero chiles. Stem, seed, and roughly chop the peppers. Combine all ingredients in a blender until smooth. Pour into a small serving bowl. Cover and refrigerate until ready to serve.