Ingredients
5 lb pork butt Achiote Paste:
Banana Leaves In coffee grinder, grind:
1/2 cup OJ 5 Tbs Annatto seeds
1/2 cup white vinegar 2 tsp Cumin seeds
2-3 Habenero peppers (seeds to taste) 1 Tbs pepper seeds
2 Tbs salt 8 allspice
8 cloves garlic 1/2 tsp cloves
5 lemons
Tequila
Preparation
Mix OJ, vinegar, habeneros, Achiote paste, salt, garlic in blender. (The smoother the better.) Add the juice of 5 lemons and a splash of good tequila.
Cut pork into 2 inch squares, soak with above in large ziplock bags.
Line pan with banana leaves, cover with tinfoil, roast 4 hrs @ 325.
Serve on white or Spanish rice.
