We could not find banna leaves so we put it in a slow cooker. Worked great - very tender and juicy. Served it with white rice and red beans. This dish should be good for a "pot luck" dinner. Has a very unique flavor. ONE NOTE: The spice and juice preparation will stain your counter if spilled !
I have been making this for years for Thanksgiving gatherings for my family (We have a huge get together, with "Dish to Pass" on Friday night) It is a big hit. I marinate the meat overnight, an bake it slow (275 - 300 degrees for 4 - 5 hours) Works well served over rice or mashed potatoes.
Great movies by the way. I've made this twice, the first time I used 5 lemons, too much lemon. I used limes the second time, but only 3. I serve with tortillas, cabbage and some lime wedges, great!
My son prepared this dish for us last night - amazing! He served it with a cilantro corn salsa and cilantro lime rice and corn tortilla shells - great combination. I suspect this would be a great way to prepare venison as well.
This is an excellent pork dish. From what I can gather, annatto seeds are used for color, so I substituted safflower or "Mexican saffron." I used 2 habanaros peppers, but will use only 1 next time. I only marinated for 4 hours and it seemed fine. Delicious bright flavor from the lemon juice and vinegar. I served this with Mexican Rice (Mexican Rice), Corn and cheddar spoon bread (Three Corn and Cheddar Spoon Bread) and chili and lime refried beans. All were a hit with my dinner guests!! Thank you Robert Rodriguez!
I love making this dish for a "Taco Night". It is great when you have company over, or want to bring a dish to impress. I have to say that the banana leaves are necessary to the overall success of this dish. They help to mellow the flavor, plus they up the coolness factor for the dish itself.
I really like this dish. one pepper is enough if you cook for someone that doesn't like really spicy. found banana leaves at an asian market. They're a great addition, makes it really tender, and fun to serve the dish on. Enjoy!
We have made this recipe several times (discovered it on the DVD as well). I have yet to find banana leaves and can't imagine that they would make it too much better. We do marinate the meat for a few hours prior to cooking. This dish is absolutely delicious. The combination of flavors is out of this world. This is one of our favorite recipes to serve to guests.