Roasted Pork Tacos

This recipe was adapted by my cousin Vickie from Diana Kennedy, the queen of authentic Mexican cuisine. We first experienced this recipe over a multi-hour dinner prepared by Vickie several years ago. It was transformational and brought an entire new perspective to our kitchen. Diana's cookbooks are like a puzzle which makes it that more fun to research. Banana leaves are an important ingredient as they add to the tenderness and flavor. You can find them at Uwajimaya or check with your local Latino market.

Puerco En Naranja (Pork cooked in Orange Juice)
2 tablespooons of Recado spice paste (recipe follows)
2 teaspoons kosher sea salt
4 garlic cloves, crushed
1/3 cup bitter orange substitute (recipe follows)
4-5 pounds Carlton Farms or other organic Pork Shoulder
1 package banana leaves
Kitchen twine

Preheat oven to 325F. Mix recado, salt, cloves, bitter orange together.
Pierce the meat all over with the point of a sharp knife. Rub mixture into the pork and set aside to season for one hour. Wrap roast with banana leaves and tie together with string.

Place the pork into a lidded heavy casserole or roasting pan into which it will just fit comfortably. Bake for about 2 1/2 hours then remove and flip the roast. Bake for another 3 hours.

Recado de Toda Clase Paste
4 tablespoons mild peppercorns, crushed
12 whole cloves, crushed
12 whole allspice, crushed
2 1/2 inches think cinnamon stick, roughly broken
1/2 teaspoon cumin seeds
4-5 tablespoons crushed oregano (Yucatecan if possible)
Approx. 1/3 cup water

Put the spices into an electric coffee or spice grinder and grind as thoroughly as possible. Strain and grind the residue again. Transfer to a small bowl and add just enough water to mix into a thick paste.

Bitter Orange Substitute
Juice from 1 grapefruit
Juice from 2 oranges
Juice from 2 small limes

Strain out the pulp and use the juice as a substitute. (Can also be used in margaritas!)

Serve the pork in freshly made corn tortillas (check with your local Latino market or make them yourself), Queso Fresca cheese, cilantro, avocado, a mole sauce or salsa ranchera. Fried or pickled onions are a great compliment as well.