Mexican - Mayan- style roast pork in banana leaves

[JJ Judkins]

* Exported from MasterCook *

Mexican - Mayan- style roast pork in banana leaves

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Main Peppers
Pork Tex-Mex
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tbsp. salt
2 tbsp. pepper
2 tbsp. granulated garlic
2 tbsp. ground dried chipotle pepper
1 boneless pork shoulder or butt frozen banana leaves -- (3- to 4-lb.) thawed
8 oz. queso fresco -- crumbled, to garnish chopped fresh cilantro, to garnish

Prepare an indirect fire in your grill (the coals or heat to one side and no
heat on the other side). Combine the salt, pepper, granulated garlic, and
dried chipotle. Rub this mixture into the surface of the meat. Place the
pork butt on the indirect side of the grill, cover, and cook for 3 hours.
Remove. Place pork in the center of a thawed banana leaf section. Wrap the
pork and put it in a roasting pan, seam-side down. Cook in a 250°F oven for
2 1/2-3 hours or until tender.

To serve, unwrap the meat and shred it, removing fat and gristle. Serve,
garnished with queso fresco and chopped cilantro.

mayan-style roast chicken in banana leaves
Prepare the basic recipe, using a whole roasting chicken in place of pork.
Indirect grill for 1 hour, then wrap in banana leaves (a large paper grocery
bag makes a good substitute for banana leaves-just put the meat in the bag
and fold the open end closed) and finish in the oven for 1 more hour.

mayan-style roast whole fish in banana leaves
Prepare the basic recipe, using a whle cleaned fish in place of the pork.
Rub it with the seasoning mixture, then wrap in banana leaves and indirect
grill for 1 1/2 hours or until the fish flakes when tested with a fork.

mayan-style roast lamb in banana leaves
Prepare the basic recipe, using 4 racks of lamb in place of the pork.
Indirect grill for 2 hours, then wrap in banana leaves and finish in the
oven for 1 hour more.

mayan-style roast cabrito in banana leaves
Prepare the basic recipe, using 1 leg of cabrito in place of the pork.
Indirect grill for 2 hours, then wrap in banana leaves and finish in the
oven for 2 more hours or until tender.

500 Mexican Recipes


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Per Serving (excluding unknown items): 418 Calories; 19g Fat (40.5% calories from fat); 31g Protein; 33g Carbohydrate; 4g Dietary Fiber; 74mg Cholesterol; 13098mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Fat.

NOTES : Although the authentic Mayan recipe involved a wild pig known as a peccary,
you can approximate the flavor with domestic pork shoulder. Wrapping the
meat in a banana leaf keeps the juices in and adds a slightly herbaceous
flavor. In place of banana leaves, you can use a paper bag - just put the
meat in the bag and fold the open end closed.

Nutr. Assoc. : 0 0 0 0 0 0