- Cook Time: 3 Hours
The perfect traditional meal for your Easter holiday.
- 6 lb. boneless pork shoulder, not lean, cut into 3-inch chunks
- 2 tsp. salt
- 1 tsp. black pepper
- ½ c. Original Style Enchilada Sauce
- 1 large white onion, halved lengthwise, then cut crosswise into ½-inch slices
- 3 fresh or frozen banana leaves (thawed, if frozen)
- Put pork in a large bowl and rub with 1 teaspoon salt and 2 tablespoons of fresh cracked pepper. Toss pork with Las Palmas® Enchilada Sauce to coat well.
- Add onion and toss to combine. Holding both ends of a banana leaf, slowly drag leaf over a burner on moderately high heat, until it changes color slightly and becomes shinier. Once it does, turn over and toast the other side.
- Toast remaining banana leaves in the same manner. Line the roasting pan with leaves, shinier sides down, by arranging 1 leaf lengthwise and 2 leaves crosswise, letting excess hang over sides. Trim the 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 let chill, at least 6 hours. Put oven rack in middle position, then put pan with pork in oven and heat to 400 degrees (this is done to gently warm the pork).
- Once oven reaches 400 degrees, bake until pork is very tender, 2 ¼ to 2 ¾ hours. Discard foil and open the banana leaves, then serve pork with residual salsa that is left in roasting pan and tortillas.