Pork Braised in Banana Leaves with Manchamantel Sauce

Ingredients

• 1 Tbs. dried oregano, preferably Mexican
• ½ large white onion, cut into chunks (about 1 cup)
• 1 medium clove garlic
• 5 medium cloves garlic, minced (about ¼ cup)
• 1 (8-oz.) can pineapple chunks, drained
• 1 small ripe banana, cut into chunks
• ¼ cup toasted pine nuts
• + 16 more ingredients
• • 1 tsp. fresh lime juice; more to taste
  • 2 chipotle chiles in adobo sauce, seeds removed, plus 1 Tbs. adobo sauce
  • 1 Tbs. smoked sweet paprika
  • ½ tsp. ground cinnamon
  • 1 Tbs. sweet paprika
  • 1 Tbs. cumin seeds
  • 1-½ Tbs. bacon fat, peanut oil, or corn oil
  • Kosher salt
  • Kosher salt
  • 1 tsp. black peppercorns
  • 4-½ lb. boneless pork shoulder, cut into 16 pieces (2-½- to 3-½-inch cubes)
  • 2 Tbs. packed light or dark brown sugar
  • 2 fresh or thawed frozen banana leaves
  • Pinch ground cloves
  • 1 bay leaf, preferably fresh
  • 1 (28-oz.) can whole tomatoes

Position a rack in the center of the oven and heat the oven to 350°F. Toast the cumin seeds in a small skillet over medium heat until fragrant; let cool. In a spice grinder, finely grind the cumin seeds, oregano, paprika, peppercorns, and bay leaf. Transfer the spices to a small bowl and stir in...

View full recipe at Fine Cooking