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pork shoulder Annato seeds cinnamon sticks whole cloves berries cumin seeds kosher salt black peppercorns garlic habaneros orange juice apple cider vinegar white wine vinegar fresh squeezed lemon juice tequila banana
Viewed: 48 - Published at: 4 years agoIngredients
- 10 lb. pork shoulder, cut into 2-inch cubes
- 4 oz. annato seeds
- 2 cinnamon sticks
- 1 tsp. whole cloves
- 15 allspice berries
- 1-1/3 tbsp. cumin seeds
- 4 tbsp. kosher salt
- 2 tbsp. black peppercorns
- 1 head garlic
- 3 habaneros, deveined, seeded and finely diced
- 1 cup orange juice
- 1 cup apple cider vinegar
- white wine vinegar
- 1 cup fresh squeezed lemon juice
- 1/4 cup Tequila (the good stuff)
- 2 banana leaves
Method
- Begin preparation either the night before or 12 hours before dinner in the morning.
- Cut the pork shoulder into 2-inch cubes; set aside in a pan, bowl or sealable bag where it will be able to marinate.
- Using a spice grinder, pulverize the annato seeds, cinnamon sticks, cloves, allspice berries, cumin, salt and peppercorns until ground into a fine dust.
- Mix spices with liquids, garlic and habaneros.
- Blend the liquid and the spices together in a blender to ensure that all of the ingredients are mixed together well.
- Pour marinade over the pork shoulder; cover or seal and place in the refrigerator for 8 hours or overnight.
- Line two 9x13-inch casserole dishes with banana leaves, making sure that the leaves hang over the dish enough to wrap around the pork.
- Places the pork inside the banana leaves, and pour the marinade evenly over the pork.
- Wrap the banana leaves around the pork.
- Cover the dish in aluminum foil.
- Bake in a preheated 325F oven for 4 hours.
- Serve over rice or as a filling for corn tortillas.
