Ingredients
Spices
5 tablespoons whole annato seeds
2 teaspon whole cumin seeds
1 tablespoon peppercorns
8 whole allspice seeds
1/2 teaspoon whole cloves
1st part of the ingredients
2 habanero chiles, stems and seeds removed, chopped
1/2 cup orange juice
1/2 cup white vinegar
2 tablespoon salt
8 cloves garlic
2nd part of the ingredients
5 Lemons
5 pounds of pork
Splash of tequila
Preparation
Grind and mix all the spices. I use a coffee grinder to do so but not the same I use to grind my coffee.
In a blender, add the spices and the 1st part of the ingredients. Mix until you get a puree.
Add the juice of 5 lemons in the blender.
Add a splash of tequilla (I use about 1 ounce 1/2).
Mix again with the blender.
Cut the pork into 1 inch cubes.
Combine everything in a zip-lock bag and mix well.
[You can let it marinate a bit but if you cook it right there, it’s better tasting.]
Cover a pan that goes in the oven with bananas leaves. Put the mix in the pan. Cover with banana leaves.
Put foil to cover.
[If you cover it so nothing escape, you will have a juicy and tasty meal, my favorite. If you let heat come out, you’ll get a very dry and spicy mix].
Bake 4 hours at 325; serve over rice
