Ingredients
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5 lbs pork butt, cubed into 2 inch pieces
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5 tablespoons annatto seeds
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1 tablespoon black peppercorns
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8 whole allspice
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1/2 teaspoon whole cloves
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1/2 cup orange juice
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1/2 cup white vinegar
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2 tablespoons salt
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8 cloves garlic, peeled
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1 tablespoon tequila
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banana leaf
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5 lemons, juiced
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2 teaspoons cumin seeds
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2 red habanero peppers, diced (remove seeds and membrane)
Instructions
- Put annato seeds, cumin seeds, peppercorns, allspice and cloves in a clean coffee grinder and grind very fine.
- Put orange juice, white vinegar, habanero peppers, ground spice powder, salt, garlic, lemon juice and tequila in blender.
- Blend until smooth.
- Place cubed pork and liquid from blender in zip loc bag and marinate for one hour.
- Line a 9x13 baking pan with banana leaves.
- Pour pork mixture directly on top of banana leaves and cover with more banana leaves.
- Cover tightly with foil.
- Bake at 325 degrees for 4 hours.