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1
Place all ingredients except the oils in a blender and process until smooth.
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2
With the motor running, add the oils in a slow, steady stream until evenly incorporated; set aside.
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3
Combine the salt, oregano, and pepper in a small bowl.
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4
Rinse the pork with cold water and pat dry with paper towels.
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5
Make 3 to 4 horizontal incisions through the fat, cutting until you hit the flesh.
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6
Rub the pork all over with the salt mixture.
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7
Place in a large resealable plastic bag, add the marinade, and turn the pork to coat.
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8
Seal the bag and refrigerate, turning occasionally, for 12 to 24 hours.
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9
Heat the oven to 350 degrees F and arrange a rack in the middle.
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10
Cut the banana leaf in half horizontally and overlap the two pieces of leaf so that they roughly form a rectangle about 2 feet long and 1 foot wide.
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11
Remove the pork from the marinade and place it on the banana leaves so that the short and long ends of the pork and the leaves match.
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12
Fold in the left and right sides of the leaves and roll up the pork like a burrito to completely encase the meat.
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13
Place the wrapped pork seam-side down in a Dutch oven or other large, heavy-bottomed pot with a tightfitting lid.
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14
Add the water, cover, and bake until the meat is fork tender, about 2 to 3 hours.
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15
Unwrap the pork, place it in a bowl, and, using two forks, shred it into bite-size pieces.
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16
If the meat is dry, add pan juices as needed and stir to combine.
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17
Serve with rice and beans.
