1 large white onion, halved lengthwise, then cut crosswise into ½-inch slices
3 fresh or frozen banana leaves (thawed, if frozen)
Put pork in a large bowl and rub with 1 teaspoon salt and 2 tablespoons of fresh cracked pepper. Toss pork with Las Palmas® Enchilada Sauce to coat well.
Add onion and toss to combine. Holding both ends of a banana leaf, slowly drag leaf over a burner on moderately high heat, until it changes color slightly and becomes shinier. Once it does, turn over and toast the other side.
Toast remaining banana leaves in the same manner. Line the roasting pan with leaves, shinier sides down, by arranging 1 leaf lengthwise and 2 leaves crosswise, letting excess hang over sides. Trim the overhang to about 8 inches on all sides.
Transfer pork mixture to banana leaves, then fold overhang of leaves over pork to enclose completely.
Cover pan tightly with foil and let chill, at least 6 hours. Put oven rack in middle position, then put pan with pork in oven and heat to 400 degrees (this is done to gently warm the pork).
Once oven reaches 400 degrees, bake until pork is very tender, 2 ¼ to 2 ¾ hours. Discard foil and open the banana leaves, then serve pork with residual salsa that is left in roasting pan and tortillas.