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A tipical example of Yucatan gastronomy
2 bananas leaves, softened on the stove, or aluminium foil.
3 1/3 lb. Pork Hind Roast
1 lb. Pork Back with Ribs
7 Oz. "La Anita" Annatto Condiment
1 cup sour orange juice (or 2/3 cup "La Anita" White Vinegar )
4.4 Oz. Pork Lard, melted
salt to taste
Cover the inside caserole dish with the banana leaves. Disolve the Annato Paste into the sour orange juice and marinate the meat with this mixture for 8 hours in the refrigerator. Pour the melted pork lard over the marinated meat, cover it with the banana leaves. Bake 1 ½ hour at 350ºF. Before serving shred the cooked meat.
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