Pierna Horneada al Achiote aka Faux Cochinita Pibil Recipe Eat_Nopal

• Banana Leaves
• 1 1/2 lbs of Pork Leg
• 1/4 box of El Yucateco Achiote Paste
• 1/4 Cup of Fresh Squeezed Key Lime Juice
• Pinch of Ground Cumin
• 1/4 tsp of Mexican Oregano
• 1/4 tsp of White Pepper
• Pinch of Black Pepper
• Pinch of Ground True Cinammon
• 1/4 tsp of Allspice
• 1 Clove of Garlic juiced
• 3 Tablespoons of Quality Lard
• Salt to Taste

1. Cut the Banana leafs into 4 10 inch long rectangles, stack them with a wet paper towel on top and microwave for 30 seconds to 1 minute so that they soften and are pliable
2. Put the Banana leafs over a shallow baking dish in a way that forms a circle
3. Cut any gristle off the meat & chop into 2 squre inch chunks, then place in the center of the banana leaves
4. Blend the Achiote paste with the lime juice & spices until all lumps have disappeared then pour it over the meat... cover the baking dish & let it marinade 8 to 24 hours
5. Melt the lard, let it cool then pour over the meat & fold the banana leaves in forming a little pouch
6. Using aluminum foil completely enclose the banana leaf pouch, put it in the baking dish and back in a 325F pre heated oven for 2 hours.
7. To serve... remove the Aluminium foil, open up the Pouch & shred the meat with a couple of forks, baste the shredded meat with its juices & place the open pouch on a bamboo or clay plate.
8. Serve it with Marinated Red Onions, Habanero Salsa, Corn Tortillas, Yucatecan style Black Beans & a platter of Jicama, Papaya, Oranges & Cucumber that have been dressed in Lime Juice, Salt & a slight sprinkling of cracked dried Piquin or Chiltepin chiles.

banana, fresh squeezed key, ground cumin, oregano, white pepper, black pepper, cinammon, allspice, clove of garlic, lard, salt

Taken from www.chowhound.com/recipes/pierna-horneada-al-achiote-aka-faux-cochinita-pibil-12080 (may not work)