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