Recipe compliments of Rick and Lynne
| Cuisine: Mexican | Type: Main Course | Serves: 6 |
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Source:
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Rick Bayless |
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Attributes:
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Comments:
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Serving Suggestions:
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Serve with black beans. You can eat this as an individual dish or in soft tacos. |
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Ingredients:
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1 recipe achiote paste (see references) or half a 3.5 oz. package achiote seasoning (Yucateco brand is good) 3/4 cup fresh squeezed lime juice (divided) Salt Half a 1-pound package banana leaves, defrosted and cleaned 3 pound bone-in pork shoulder roast (Boston butt ham) 1 large white onion, sliced about 1/4-inch thick 2 Hungarian yellow peppers or other semi-hot pepper like Italian frying peppers, halved lengthwise and seeded 1 large red onion, sliced thin Salsa, such as Roasted Fresh Chili Salsa or purchased hot sauce |
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Instructions:
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1. Place the achiote seasoning in a small bowl. Pour in 1/2 cup of the lime juice and 2 teaspoons salt, then work the mixture into a smooth paste. 2. Lay a 2-foot piece of banana leaf in the slow cooker, and another on top at a 90-degree angle. Lay the pork on the leaves and pour the marinade over and around the meat. Scatter the onions over the meat. Pour 1/2-cup water around the meat. 3. Fold up the banana leaves to roughly cover everything. Cover and slow-cook on high for 6 hours, until the meat is fall-off-the-bone tender. You can keep warm for up to 4 hours. 4. While the meat is cooking, combine the thinly sliced red onion with the remaining 1/4-cup lime juice and about 1/2 teaspoon salt. Stir to coat and set aside. Stir occasionally to turn and coat. 5. Use tongs to transfer the meat to a serving dish or individual plates, breaking the meat into chunks. Spoon off any fat that has accumulated on top of the juices. If there is a lot of juice, spoon it off and reduce it down to about 1 cup to concentrate the flavors. Season. Spoon over the meat. Top meat with lime-marinated onions and serve with the salsa or hot sauce and plenty of hot tortillas. Makes a good filling for a soft taco. |
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2008-03-16