Easter Pork - Las Palmas Sauces
Traditional 3-hour Easter Pork cooked in banana leaves with Las Palmas Enchilada Sauce, perfect for a flavorful holiday meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at laspalmassauces.com.
Ingredients
- 6 lb boneless pork shoulder, not lean, cut into 3-inch chunks
- 2 tsp salt
- 1 tsp black pepper
- 1/2 cup Original Style Enchilada Sauce
- 1 large white onion, halved lengthwise, then cut crosswise into ½-inch slices
- 3 fresh or frozen banana leaves (thawed, if frozen)
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