- 7 ounces annatto seed paste
- 1/4 cup white distilled vinegar
- 1 small package banana leaves, enough to wrap the shoulder
- 4 pounds pork shoulder, bone in and skin on
- 2 cloves fresh garlic
- 1 medium yellow onion, julienned
- 1 cinnamon stick, broken in half
- Cured Red Onions, recipe follows
- Handmade Tortillas, recipe follows
CURED RED ONIONS:
- 2 large red onions
- 3 cups distilled vinegar
- 3 tablespoons salt
- 2 cinnamon sticks
Preheat the oven to 375 degrees F.
Start with the annatto seed paste and dilute it with 3 cups water, the vinegar and a bit of salt to taste. Strain the sauce through a double strainer.
In a roasting pan, place the banana leaves with enough left out of the pan to wrap the pork shoulder. Then place the shoulder in the pan and pour the sauce over it. Toss in the garlic, onions and cinnamon stick and wrap the leaves over the shoulder. Cover with aluminum foil and roast in the oven for 4 1/2 hours.
To serve, pull the meat and let it soak up with the juices. Plate up with Cured Red Onions and Handmade Tortillas.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Peel the onions, julienne them and then place them in a bowl. Mix the vinegar with the salt and then pour over the onions. Add the cinnamon sticks to cure. Place in the refrigerator to cure for 6 hours.
Place the masa in a large bowl and fold in the olive oil and salt by hand. Form into twelve 1-ounce balls and flatten with a tortilla press. Grill on the flat top or in a nonstick skillet until the tortilla raises.