Ingredients:
4 Pounds Pork, Shoulder Or Butt, Chopped In 2 Inch Cubes
12 Cloves Garlic, Minced
2 Medium Yellow Onions, Chopped
5 Small Tomatoes, Chopped
5 Anaheim Chile's, Sliced, Roasted
1 1/4 Pounds Banana Leaves, Softened
2/3 Cup Annatto Paste
1 1/4 Cup Orange Juice
1/4 Cup Fresh Lime Juice
6 Bay Leaves, Crushed
2 Teaspoon Fresh Cumin Seeds
2/3 Teaspoon Fresh Cinnamon
2 Teaspoon Fresh Thyme
1 Teaspoon Ground Oregano
1 Teaspoon Fresh Ground Sea Salt
2 Teaspoon Fresh Crack Pepper Medley
Information:
Serving Size 6
366 Calories Per Serving
11 Grams Of Fat
Cooking Directions:
In a large mixing bowl combine the paste, orange and lime juice, crushed bay leaves, garlic, cumin seeds, oregano, thyme, sea salt and pepper medley. Mix well with a spoon or fork, Once well blended add pork, cover evenly and let marinade for at least 3 hours, or over night. Preheat the oven to 325. In a large skillet or frying pan saute up the onions and tomatoes until well done. Set aside. Now in a large baking dish line the bottom with a few of your soft banana leaves. Put a thin even layer of pork topped with the onions and tomatoes mix, chile's and the remaining marinade. Cover with the remaining banana leaves and wrap snugly. Cover top of dish with foil. Bake in preheated oven for 2 - 2 1/2 hours or until the pork is easily shredded with a fork. When done pull out of oven and let set for 10 - 15 minutes. Serve hot and enjoy.
