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  • 2 T achiote seeds*
  • 2 t dried oregano
  • 2 t ground black pepper
  • ¼ t ground cloves
  • 2 t ground cinnamon
  • ½ t ground cumin
  • 6 garlic cloves
  • ½ C lime juice
  • ¼ C orange juice
  • 1 T salt
  • 2 lb pork shoulder, cut into 3-inch slabs
  • 1 1-lb package banana leaves, thawed*
Combine achiote seeds through salt in a small bowl. Let stand for 1 hour, then process in a blender until as smooth
as possible. Combine spice puree with pork in a bowl, cover, and let marinate in the refrigerator for at least 2 hours,
preferably overnight.
Preheat oven to 300°F.
Unfold the thawed banana leaves, snipping off any woody parts. Line a heavy-lidded dutch oven with a double layer
of leaves, leaving 6 inches or so overhanging on all sides. Add the pork to the lined pot, scraping all of the marinade
in with a spatula. Tuck the overhanging leaves over the pork, creating a tight package.
Cover the dutch oven with its lid, and place into the oven. Roast for 4 hours, until meat shreds almost effortlessly
with a fork.
To serve, open up the banana leaves and set out the roast with a large fork and spoon, allowing folks to grab their
own portion along with a spoonful of juices, with tortillas, beans, hot sauce, and pickled onions on the side.
Alternately, remove the banana leaves, shred the meat, and serve taco-style.
*available at Mexican markets and some well-stocked grocery stores
meet-the-chef3
Pair with a Sunnyland IPA from Kulshan Brewing Company for a crisp and refreshing, light herbal and orange flavor that will compliment your meal perfectly.
"Banana leaf-braised Burk Ridge Farms pork shoulder, achiote-orange sauce, Samish Bay Queso Fresco, avocado, grilled orange, sopes, spiced Haricot Farms beans."