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Add a photoCooking the pork in smoked banana leaves gives the dish an unbelievable flavour.
Ingredients
- 2 tablespoons achiote seeds
- 2 teaspoons dried oregano
- 4 cloves
- 1 teaspoon cumin seeds
- 5-centimetre-/2-inch-long cinnamon stick
- 1 teaspoon black peppercorns
- Salt, to taste
- 4 garlic cloves, peeled and chopped
- 1 cup fresh orange juice
- 2 kilograms/4½ pounds pork shoulder, cut into 5-centimetre-/2-inch-thick pieces
- 2 large banana leaves, preferably smoked (used for cooking only)
Directions
- In a dry frying pan, over medium heat, roast the achiote seeds, oregano, cloves, cumin seeds, cinnamon, and peppercorns until they give off the aroma.
- Transfer to a spice grinder or mini processor, and grind to a powder.
- In a blender, combine the spice powder, salt, garlic, and orange juice, and blend to a puree.
- Place the pork in a large bowl, and rub the puree all over it, coating it evenly.
- Cover the bowl and refrigerate for several hours, or overnight.
- Line the slow cooker with banana leaves, leaving generous bits hanging over the edges.
- Place the pork with the marinade in the slow cooker pan, fold the banana leaf edges to cover the pork, and cover with the lid.
- Turn the temperature to high and cook for 1 hour, then reduce the temperature to low and cook for another 2 hours, until the pork is fork tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 415g | |
| Recipe makes 4 servings | |
| Calories 528 | |
| Calories from Fat 201 | 38% |
| Total Fat 22.34g | 28% |
| Saturated Fat 7.65g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 204mg | 68% |
| Sodium 236mg | 10% |
| Potassium 1360mg | 39% |
| Total Carbs 18.45g | 5% |
| Dietary Fiber 1.9g | 6% |
| Sugars 10.6g | 7% |
| Protein 60.94g | 98% |
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