Spicy Braised Pork
1 habanero chile (if too spicy or unavailable, substitute jalapeno)
1 cup fresh orange juice
4 heads fresh garlic
2 tablespoons dried oregano
2 teaspoons kosher salt
5 pounds boneless pork shoulder, cubed
1 cup chopped cilantro
1 Spanish onion, finely diced
Banana leaves
Heat oven to 350 degrees.
Mix habanero chile, orange juice, garlic, oregano, and salt in a blender and puree until smooth. Transfer to a large bowl.
Add the pork to the bowl and combine to well-coat the meat.
Heat banana leaves in a microwave or oven for a minute or so (they're more pliable and easier to work with that way).
Wrap pork mixture in banana leaves, then wrap the leaf pouches in aluminum foil. Place in a baking dish and roast 4 hours.
Allow to cool slightly; remove aluminum foil. Pork should be falling apart and extremely tender. Shred with a fork and garnish with cilantro or onion. Enjoy with warm corn tortillas and a cold Mexican beer.
Serves six to eight.
Chef Mark Mendez, Carnivale, Chicago