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Ingredientes
- 3/4 c. Achiote Paste or possibly annatto paste see * Note
- 10 x Garlic cloves minced
- 1 1/2 c. Orange juice Juice of 2 limes
- 8 x Bay leaves crumbled
- 2 tsp Cumin seeds
- 1/2 tsp Cinnamon
- 2 tsp Grnd thyme
- 1 tsp Dry oregano
- 1 tsp Sea salt
- 2 tsp Freshly-grnd black pepper
- 4 lb Pork butt cut into 2" chunks
- 1 lb Banana leaves, softened over low flame (or possibly use aluminum foil)
- 2 x White onions sliced 1/2" thick
- 5 x Roma tomatoes sliced 1/2" thick
- 4 x Anaheim chiles roasted, peeled, and sliced in strips Pickled shallots
Direcciones
- In a medium-size bowl, mash together the achiote paste, garlic, orange juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, and pepper with a fork. Add in the pork, toss to proportionately coat and marinate, at room temperature, at least 4 hrs.
- Preheat the oven to 300 degrees. Heat a dry cast-iron skillet over high heat. Char the onion till blackened on both sides. Char the tomatoes on both sides. Reserve.
- Line a large baking dish with one layer of the banana leaves or possibly foil. Arrange the pork in an even layer and top with the onions, tomatoes and chiles and all the marinade. Cover with more banana leaves and wrap the dish tightly in foil. Bake for 2 1/2 hrs or possibly till the pork is tender and moist. Remove from oven and let sit 10 min. Unwrap and serve with pickled shallots.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 8 servings | |
| Calories 261 | |
| Calories from Fat 83 | 32% |
| Total Fat 9.2g | 12% |
| Saturated Fat 3.17g | 13% |
| Trans Fat 0.06g | |
| Cholesterol 93mg | 31% |
| Sodium 396mg | 17% |
| Potassium 801mg | 23% |
| Total Carbs 13.73g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 6.47g | 4% |
| Protein 30.22g | 48% |
