Instructions: ACHIOTE RECADO: Place all recado ingredients in food processor. Process until mixture is completely smooth.

PORK: Combine pork and recado in a large non-reactive container or food storage bag. Toss well to coat. Cover and refrigerate 2 days. (Pork keeps up to 5 days, but gets saltier in time.)

Light grill; let burn down to slow fire. Drain pork, reserving marinade.

Lay 2 sheets of heavy-duty foil on countertop.

Wash banana leaves well in hot water. Cross 2 leaves on foil sheets and pile pork in center. Add salt and pepper. pour reserved marinade over pork.

Wrap leaves around meat, then wrap foil around leaves to make neat packages.

Place on grill, seam sides up, to one side of fire. Cover grill; cook about 4 hours until fork-tender. Crack open foil halfway through cooking time.

Add charcoal as necessary to maintain fire.

ORANGE JUICE-HABANERO SALSA: Combine orange juice, lemon juice, and chiles in small non-reactive bowl 30 minutes before serving.

CHARRED TOMATO MINT SALSA (optional): Pan-roast separately, tomatoes, onion, and garlic until deeply browned and soft (tomatoes should blister).

Peel garlic. Roughly chop tomato, onion, and garlic together, place in food processor. Add remaining ingredients; process briefly. Sauce should be slightly chunky.

Serving Suggestions:
fold down banana leaves; top pork with habanero salsa and/or mint salsa

(optional: serve salsa on side). Serve on warm platter with pickled vegetables (carrots, onions, and small red potatoes).

NOTES : frm. Natl. Pork Producers Council in cooperation w/the Natl. Pork Board

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