Serves: 2
Total Calories: 7,260

4 tablespoons Yucatán Red Seasoning Paste
2 pork shoulder roast shanks (about 1 pound each)
2 banana leaves, thawed if frozen
2 plum tomatoes, thinly sliced crosswise
2 teaspoons , chopped fresh epazote, or cilantro
1/2 red bell pepper, thinly sliced
2 teaspoons unseasoned rice vinegar
1/2 teaspoon salt

1. Prepare the seasoning paste. Then, cut the tough outside layer of skin off the shank. Cover the pork all over with the seasoning paste. Cover and refrigerate at least 4 hours or overnight.

2. Preheat oven to 350°. Put 1 sheet of foil large enough to completely wrap 1 pork shank onto a flat surface, and cut the banana leaf to about the same size. Put the banana leaf on top of the foil. Lay the pork shank in the center of the banana leaf. Top the meat with half of the tomatoes, half the epazote, and half the pepper slices. Sprinkle with half the vinegar and salt. Wrap the pork completely in the banana leaf. Then fold the foil around the outside to make a tight seal.

3. Put the package on a large baking sheet. Repeat with the other shank. Cook in the oven 2 hours or until the meat is very tender when pierced with a fork. Open one package to test tenderness and drain off excess fat. Serve the shanks while hot, on the plate with the cooked tomatoes and peppers.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 7,260
Calories from Fat: 5,867

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