She Strengthens

Savor the Flavors of Latin America with This Tender Pork Recipe

Are you looking for a dish that’s sure to impress your friends and family? Look no further! This mouthwatering pork recipe from theBarrio Caféin Phoenix is a crowd-pleaser, with tender chunks of flavorful pork just begging to be wrapped in warm corn tortillas and topped with your favorite salsa.

Get Ready for a Flavorful Feast

To make this dish, you’ll need a few specialty ingredients, including achiote paste and banana leaves. Don’t worry if you’re not familiar with these ingredients – they can be found in most Latino grocery stores. Banana leaves are often kept in the frozen-foods section, so be sure to check there first. If you can’t find sour oranges, you can substitute with a mixture of 1/2 lemon juice and 1/2 grapefruit juice.

Plan Ahead for a Stress-Free Cooking Experience

The key to this recipe is to plan ahead. Be sure to start making it a day before you want to serve it, as it needs 12 to 24 hours to marinate. This will allow the flavors to meld together and the pork to become tender and juicy.

The Perfect Blend of Flavors

This recipe combines the rich flavors of achiote paste, sour orange juice, garlic, and oregano to create a truly unforgettable dish. The pork is marinated in this mixture for 12 to 24 hours, allowing the flavors to penetrate deep into the meat. Then, it’s wrapped in banana leaves and slow-cooked to perfection.

Let the Cooking Begin!

To start, combine the achiote paste, sour orange juice, garlic, and oregano in a medium nonreactive bowl. Stir until well blended, then generously season the pork on all sides with salt and freshly ground black pepper. Place the pork in the bowl with the achiote mixture and turn to coat it well, rubbing the spice mixture into any crevices. Cover and place in the refrigerator to marinate for 12 to 24 hours.

The Final Touches

When you’re ready to cook the pork, remove it from the refrigerator and let it come to room temperature. Meanwhile, heat the oven to 300°F and arrange a rack in the middle. Remove the center core from the banana leaf and run it under hot tap water until it becomes soft and pliable. Pat dry with paper towels and cut in half horizontally; overlap the two pieces of leaf so that they roughly form a rectangle about 2 feet long and 1 foot wide. Place the pork on the banana leaves, fold in the left and right sides, and roll it up like a burrito to completely encase the pork.

The Grand Finale

In a Dutch oven or other large, heavy-bottomed pot with a tightfitting lid, arrange onions evenly on the bottom to form a layer. Place the pork on top of the onions, with the seam of the banana leaves facing down, and pour water into the bottom of the pan. Cover and place in the oven to cook until the pork is fork tender, about 3 1/2 hours. Once the pork is cooked, place it in a bowl and, using two forks, shred into bite-size pieces. Add onions and pan juices and stir to mix thoroughly. Serve with Pickled Red Onions, warm corn tortillas, and your favorite salsa.

The Perfect Beverage Pairing

To complete this culinary masterpiece, pair it with a Belgian blonde beer, such as Affligem Blonde. This beer’s complex flavors will complement the pork’s rich, tangy flavors, while its austerity will cut through the dish’s richness. It’s the perfect pairing for a truly unforgettable meal!