From unknown, unknown
- 5 tbs. annato seeds
- 2 tbs. salt
- 1 tbs. peppercorns
- 8 whole allspice
- 2 tsp. cumin
- 1/2 tsp. whole cloves
- 8 garlic cloves, minced
- 2 habaņeros (deveined, seeds removed)
- 1/2 c. orange juice
- 1/2 c. white vinegar
- juice of 5 lemons
- splash of tequila
- 5 lb. pork butt, cut into 2-inch cubes
- 1 lb. banana leaves
- Combine all whole spices in a coffee grinder or spice mill. Grind
them well, to a fine powder.
- In blender or food processor, combine powdered spices, garlic,
habaņeros, orange juice, vinegar, lemon juice, and tequila. Cut
up pork, and place in large bag. Add processed ingredients, and
marinate 12 to 24 hours, shaking bag several times.
- Preheat oven to 325F. Line a baking pan with banana leaves --
you will wrap the pork in them, so be sure to overlap them well
and leave enough so the edges will overlap, making a tight package.
Dump the pork and marinade into the pan. Wrap with banana leaves.
Put more banana leaves on top. Cover whole pan with aluminum foil
and seal the edges so no steam escapes. Bake for four hours, until
pork is tender and falling apart.
- Got this from Mike Hull, who got it off a DVD somewhere. He says
the banana leaves are optional.
Keywords: Mexican, Pork.