- 5 pounds pork butt, cut into 2 inch cubes
- 5 tablespoons annato seeds (4 UK table spoons)
- OR one part tumeric to three parts paprika
- 2 teaspoons cumin seeds (1.6 UK)
- 1 tablespoon whole black pepper (0.8 UK)
- 1/2 teaspoon whole cloves (0.4 UK)
- 8 whole allspice berries
- 2 habanero Peppers, fresh or dried, cleaned and minced (optional)
- 1/2 cup orange juice 120ml
- 1/2 cup white vinegar 120ml
- 8 garlic cloves
- 2 tablespoons salt (1.6 UK)
- 5 lemons
- 1 shot of tequila (44ml)
- banana leaves (optional)
- Grind the annato seeds, cumin seeds, whole peppercorns, whole cloves, and whole allspice in a mortar and pestle, spice grinder or coffee grinder.
- Blend the cleaned and chopped habanero peppers with the orange juice, vinegar, garlic and salt.
- Mix the dry spices with the liquid.
- Add the juice of 5 lemons and a nice splash of tequila.
- Place the cubed pork butt in a large zip lock bag and add the marinade. Soak 4-6 hours, in refrigerator, turning several times.
- Line (8x13) baking pan with banana leaves. Pour in pork along with the marinade. Cover with Banana leaves and seal the pan with foil. Bake in a 325 F (160C) oven for 4 hours.
Helpful Hints
- Banana leaves are optional, because I haven't found any locally yet.
- Take it easy on Habanero peppers. HOT!HOT!!HOT!!!
- Preground spices can be used in place of the whole spices, but the brilliant flavor of freshly ground spices really makes this dish what it is!