A delicious, slow roasted Pork dish from the Yucatan. Can be served over rice or used as a base layer in tacos!
- 5 lbs Pork Butt
- Banana Leaves
- 5 Tbsp whole Annato seeds
- 2 Tsp whole Cumin seeds
- 1 Tbsp Peppercorns
- 8 whole Allspice seeds
- 1/2 Tsp whole cloves
- Grind the spices in a coffee grinder. Don't use your usual coffee grinder. Use a grinder that you use specifically for spices only.
- 2 chopped Habenero Chiles, stems and seeds removed.
- 1/2 Cup Orange Juice
- 1/2 Cup white vinegar
- 2 Tbsp salt
- The juice of 5 lemons
- 1-2 shots of your favorite Tequila
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Add the chiles, oj, vinegar, salt, lemon juice, tequila, and spice mix to a blender and blend well.
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Cut the pork into 2 inch cubes and place in a large zip lock bag.
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Preheat oven to 325 degrees (if you haven't yet).
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Pour the blended mixture into the bag and seal. Be sure to coat all of the meat with the mixture.
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Line a 9 x 13 inch pan with Banana leaves.
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Pour entire contents of the zip lock bag into the pan.
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Cover with more Banana leaves.
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Cover entire pan tightly with aluminum foil.
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Put the pan in the oven and relax for the next 4 hours.
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Enojoy!