Recipe: Pork Barbacoa (slow roasted in banana leaves) (not Cafe Rio)

Pork Barbacoa (slow roasted in banana leaves)
(not Cafe Rio)

4 to 6 lb. pork shoulder roast (NOTE: Ask butcher for Boston Pork Butt with bone out. You can also use Country Style Pork Ribs bundled together to form a smaller roast for less people)
1 tbsp. olive oil
2 tsp. chile powder or mix of your favorite BBQ seasonings
3 to 4 garlic cloves, sliced
salt
kitchen string
3-4 medium sized banana leaves (if not available from your or your neighbor's backyard - banana leaves can be purchased at specialty markets like Central Market)

Preheat oven to 325 degrees F.

Rub olive oil over pork roast. Coat pork roast lightly with chile powder or BBQ seasoning. Top pork roast with sliced garlic cloves. Sprinkle with salt. Allow the roast to marinate at room temperature while preparing the banana leaves.

Prepare banana leaves.
Wilting or softening leaves makes them pliable and easier to wrap around pork roast. To soften or cure leaves, pass over an open gas flame or steam in moist paper towels in microwave until leaves wilt and become flexible. Cut stem or rib away from leaf after softening.

Wrap roast in banana leaves. Tie securely with kitchen string. Make sure banana leaves cover pork roast completely.

Place in roasting pan to catch juices and roast at 325 degrees F for approximately 4 hours or until internal temperature of meat reads 165 on meat thermometer. Remove roast from oven and allow to rest for 15-20 minutes.

Remove banana leaves, slice and drizzle with pan juices.

Servings: 6-8
Enjoy