Ingredients :
- 5 pounds pork butt boneless
- 5 tablespoons annato seeds
- 2 teaspoons cumin seeds
- 1 tablespoon whole black pepper
- 1/2 teaspoon whole cloves
- 1/2 cup orange juice
- 1/2 cup white vinegar
- 8 cloves garlic
- 2 habanero peppers, fresh or dried, cleaned and minced (optional)
- 2 tablespoons salt
- 5 lemons
- 1 shot tequila
- 8 whole allspice berries
Method :
- Cut the pork into 2 inch cubes. Get a coffee grinder that will never be used for coffee again in it put your Annato seeds, cumin seeds, black pepper, allspice, and cloves grind to a fine powder. In a blender add orange juice, vinegar, tequila, salt, lemon juice, garlic cloves, your dry powder. Blend until well mixed.
- In a Ziplock bag put your pork and mix. Put it in the fridge for a couple hours. This step is optional but I think it does help.
- Preheat oven to 325 degrees.
- In a 9 by 13 pan you can either seal everything in aluminium foil or you can wrap it in banana leaves and wrap that with foil. Place in pan. Wrap it tight as this will keep any steam from escaping. Bake for 4 hours. When done serve over rice and enjoy.
- Feel free to let me know what you think.
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