Featured in Vallarta Lifestyles Magazine, Fall/Winter 2009 issue.

Courtesy of El Arrayan
Serves 5


2.2 lbs Boneless pork leg • 3.5 oz White vinegar • 3.5 oz Achiote paste
3.5 oz White onion • 8.5 oz Orange juice • 3.5 Tbsp Lime juice
2 pinches Cumin • 2 pinches Allspice • 2 pinches Ground clove
2 pinches Oregano • 2 cloves Garlic • 5 oz Vegetable oil
3.5 Tbsp Olive oil • 2 Banana leaves • Salt to taste
Blend all ingredients, except pork, oil and banana leaves. While blending, add oil slowly until consistency of marinade. Trim fat from pork and cut meat in half-inch cubes. Add to marinade, cover and refrigerate for 24 hours. Cover and simmer pork in marinade until very tender. Cool pork pieces, and then shred with fork. Return to pot and simmer to thicken even more. Lightly pass banana leaves over fire, add to pot, and simmer. Remove banana leaves before serving. Serve with black refried beans and Xnipec (red onion and habanero pepper relish).