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1
ACHIOTE RECADO: Place all recado ingredients in food processor.
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Process until mixture is completely smooth.
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3
PORK: Combine pork and recado in a large non-reactive container or food storage bag.
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4
Toss well to coat.
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5
Cover and refrigerate 2 days.
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6
(Pork keeps up to 5 days, but gets saltier in time.)
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7
Light grill; let burn down to slow fire.
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8
Drain pork, reserving marinade.
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9
Lay 2 sheets of heavy-duty foil on countertop.
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10
Wash banana leaves well in hot water.
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11
Cross 2 leaves on foil sheets and pile pork in center.
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12
Add salt and pepper.
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13
Pour reserved marinade over pork.
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14
Wrap leaves around meat, then wrap foil around leaves to make neat packages.
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15
Place on grill, seam sides up, to one side of fire.
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16
Cover grill; cook about 4 hours until fork-tender.
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17
Crack open foil halfway through cooking time.
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18
Add charcoal as necessary to maintain fire.
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19
ORANGE JUICE-HABANERO SALSA Combine orange juice, lemon juice, and chiles in small non-reactive bowl 30 minutes before serving.
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20
CHARRED TOMATO MINT SALSA Pan-roast separately, tomatoes, onion, and garlic until deeply browned and soft (tomatoes should blister).
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21
Peel garlic.
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22
Roughly chop tomato, onion, and garlic together, place in food processor.
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Add remaining ingredients; process briefly.
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24
Sauce should be slightly chunky.
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25
Serving Suggestions: fold down banana leaves; top pork with habanero salsa and/or mint salsa (optional: serve salsa on side).
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26
Serve on warm platter with pickled vegetables (carrots, onions, and small red potatoes).
