This Mexican recipe involves marinating overnight then cooking wrapped in banana leaves
Coffee-Grinder (or similar machine for grinding whole spices)
Metal or Glass Bake Dish (13x9x2)
5 Pounds Pork “Pork Butt” or Pork Shoulder Roast
5 Tablespoon Whole Annatto
2 teaspoon Whole Cumin
1 Tablespoon Whole Pepper
8 Pebbles Whole Allspice
1/2 teaspoon Whole Cloves
3 Habanero Peppers
1/2 Cup Vinegar
2 Tablespoon Salt
8 cloves Garlic
Juice of 5 Lemons
Juice of 3 Oranges
Splash of Tequila
Banana Leaves (I found these at a spanish market)
1. Pulverize all spices in grinder.
2. Chop Habanero Peppers, remove seeds and veins if you want to cut down the spicy-ness. (you’ll want gloves while handling the habanero peppers, they can burn)
3. In Blender: Mix Orange, Vinegar, Habanero. Add all Pulverized Spices, Salt, Garlic. Liquify. The Smoother the better.
4. Add Juice of Lemons, and “A splash of the finest tequila you can find”.
5. Cut Pork into 2 inch cubes and place in large ziplock bag. Pour the Marinating Mixture in. Seal bag. Double-bag if you want. Refrigerate overnight.
1. Pre-heat oven 325º degrees.
2. Line dish with Banana Leaves (2 or 3 layers of leaves with extra hanging over dish edges), Plop meat into pan. Add more leaves on top and fold the sides over. Rap Foil tight over all.
7. Bake 4 hours at 325º degrees.
Good to serve over a bit of Spanish rice, tomato, lettuce, bell pepper.
Recipe Credit: learned from Robert Rodriguez
Submitted by Elliot