Instructions: This is why I planted a banana tree in California!!

Remove the rind of a 5 lb. pork shoulder, and pierce all over with a sharp knife. Using a mortar and pestle mash 4 large garlic cloves, 1 tbsp. of salt, and 1 1/2 tbsp. lime juice together making a paste, and rub all over the meat. Set aside.

Remove the seeds and veins from 4 chilies anchos, and roast under broiler to remove skin. Cover with hot water, and add 4 dried chilies moritas, and simmer 5 minutes, and let soak another 5 minutes.

Using 1/2 cup of the soaking water and 4 whole allspice; blend the soaked and simmered chilies in blender till smooth...use more water if needed. Coat the meat with this paste.

Wrap the meat in a banana leaf if available, or in foil if not. Marinate overnight, refrigerated.

Cook meat in a dutch oven 325F for 4 to 4 1/2 hours, basting occasionally, or till meat is tender and falling off the bone.

Serves 6.

Serve with the Caldo Verde Milpa, and the Arroz con Elote....can put the meat into tortillas or eat next to the rice... You may like to serve the juices in a bowl separately.

This is an incredible tasting dinner!!

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