Yucatan Steamed Pork In Banana Leaves
|Boneless pork||4 Pound (Butt / Shoulder)|
|Achiote||2⁄3 Cup (10.67 tbs) (Condiment / Paste)|
|8 inch flour tortillas||20|
|Salsa||1 Cup (16 tbs)|
Score fat side of pork in a diamond pattern, making 1/2-inch-deep cuts.
Position meat in center of banana leaf rectangle or a 12- by 20-inch piece of foil.
Spread achiote condiment (available in some Mexican markets) or paste all over roast, rubbing it into cuts.
Fold leaf or foil around roast like an envelope to enclose; tie with string to make a secure bundle.
Refrigerate for at least 8 hours or until next day.
To cook, place a rack in bottom of a deep ovenproof 6- to 8-quart pan; pour in 1 1/2 cups water and set wrapped roast on rack.
Cover and bake in a 350° oven until roast is very tender when pierced through leaves, 3 to 3 1/2 hours; check pan occasionally and add more hot water as needed.
About 30 minutes before roast is done, stack tortillas and wrap in foil; heat in oven alongside pork until warm, 20 to 25 minutes.
To present, place roast on a platter.
Slit packet open lengthwise on top with a sharp knife or scissors; peel back leaf.
Pour pan juices over meat (if you used foil, the juices will not be flavored by drippings, so discard them).
Let guests pull off pieces of pork to pile on warm tortillas and top with Salsa.