Directions:
- Put pork in a large bowl and rub with 1 teaspoon salt and 2 tablespoons juice.
- Toast peppercorns, cumin, and allspice together, then cool slightly. Transfer to grinder along with annatto seeds and grind to a powder. Transfer to a small bowl.
- Mince garlic and mash to a paste with remaining 1 1/2 teaspoons salt using side of a large heavy knife. Add to ground spices along with oregano and remaining 6 tablespoons juice and stir to make a paste.
- Toss pork with paste to coat well. Add onion and toss to combine.
- Holding both ends of a banana leaf, drag leaf over a burner on moderately high heat slowly until it changes color slightly and becomes shinier, then turn over and toast other side. Toast remaining banana leaves in same manner.
- Line roasting pan with leaves, shinier sides down, by arranging 1 leaf lengthwise and 2 leaves crosswise, letting excess hang over sides. Trim overhang to about 8 inches on all sides.
- Transfer pork mixture to banana leaves, then fold overhang of leaves over pork to enclose completely. Cover pan tightly with foil and chill, at least 6 hours.
- Put oven rack in middle position, then put pan with pork in oven and heat to 400°F (to take chill off pork gently).
- Once oven has reached 400°F, bake until pork is very tender, 2 1/4 to 2 3/4 hours.
- Discard foil and open banana leaves, then serve pork with salsa and tortillas.
- Cooks' notes: ·In place of the Seville (bitter) orange juice, you can use 1/4 cup fresh regular orange juice plus 1/4 cup fresh lime juice, stirred together. ·Pork in banana leaves (not baked) can be chilled up to 1 day.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 493.83 Kcal (2068 kJ) | ||
| Calories from fat | 95.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.63g | 16% | |
|---|---|---|---|
| Cholesterol | 204.34mg | 68% | |
| Sodium | 918.49mg | 38% | |
| Potassium | 1489.1mg | 32% | |
| Total Carbs | 14.66g | 5% | |
| Sugars | 7.5g | 30% | |
| Dietary Fiber | 2.2g | 9% | |
| Protein | 79.24g | 158% | |
| Vitamin C | 16.5mg | 28% | |
| Iron | 3.7mg | 20% | |
| Calcium | 47.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 116.34 Kcal (487 kJ) | ||
| Calories from fat | 22.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.5g | 16% | |
|---|---|---|---|
| Cholesterol | 48.14mg | 68% | |
| Sodium | 216.39mg | 38% | |
| Potassium | 350.81mg | 32% | |
| Total Carbs | 3.45g | 5% | |
| Sugars | 1.77g | 30% | |
| Dietary Fiber | 0.52g | 9% | |
| Protein | 18.67g | 158% | |
| Vitamin C | 3.9mg | 28% | |
| Iron | 0.9mg | 20% | |
| Calcium | 11.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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