Rick Bayless' recipe from Mexican Everyday calls for 1/2 a package of achiote seasoning. I had ground achiote so I had to source a recipe for an adobo online. I found this one that worked great. The blogger states that he leaves out the banana leaves now out of laziness. After trying this dish I would have to say that a non-banana leaf version would be lacking a special herbal note that they impart during the long cooking. This was truly delicious. I couldn't get the earthy perfume of the achiote and banana leaves out of my head for the rest of the day.
Ingredients (as cooked):
6 serrano peppers, chopped
1 head garlic, peeled and chopped
3 tablespoons ground achiote
2 tablespoons ground cumin
1 tablespoon ground black pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 cup orange juice
1/2 cup vinegar
4 tablespoons kosher salt
juice of 5 limes
2 2 foot sections banana leaves
5 pound pork shoulder
1 large white onion sliced
Buzz the serranos and garlic in a food processor until minced. Add the spices, juices, vinegar and salt and process to combine.
Line a slow cooker with banana leaves placed perpendicular to each other. Place the pork roast on top.
Pour adobo over the pork.
Sprinkle on the onion slices.
Fold banana leaves over the pork, cover and cook on low for 10 hours or high for 6 hours or until the pork is falling-apart done.
Remove pork from cooker to a serving plate. De-fat the juice and reduce in a skillet over high heat until it reaches the thickness/saltiness you like. My sauce was on the salty side so I pretty much served it as is. Serve the pork and sauce over steamed white rice.