-
1
Preheat the oven to 375 degrees F. Trim the excess fat from the pork.
-
2
In a mixing bowl, combine the achiote paste, vinegar, orange juice, garlic and oregano.
-
3
Mix well.
-
4
Trim the center core from the banana leaves and run them under hot tap water until the leaves become soft and pliable.
-
5
Remove the excess water from the leaves and lay them, long edges slightly overlapping, onto the countertop.
-
6
Place the roast in a large mixing bowl and add a generous amount of salt and pepper.
-
7
Add the achiote mixture and cover the roast with the mixture.
-
8
Place the roast on the banana leaves and wrap it well, completely covering the surface of the roast.
-
9
Place the roast on a rack inside a roasting pan.
-
10
Add 2 cups water to the bottom of the pan, tent with foil and place it in the oven for 20 minutes.
-
11
Reduce the heat to 275 degrees F and roast for 6 hours.
-
12
Serve with pickled red onions, warm corn tortillas and salsa.
-
13
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
-
14
The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.
