Submitted by Americo
Ingredients
5 tbsp whole annato seeds | 2 tbsp whole cumin seeds | |
1 tbsp peppercorn | 8 whole allspice seeds | |
2 habanero chilies (chopped) | ½ c. orange juice | |
½ c. white vinegar | 2 tbsp salt | |
8 cloves garlic | 5 lemons | |
5 lbs. pork butt, cut into 2″ cubes | splash of tequila | |
banana leaves |
Directions
- Grind the above (except banana leaves). Combine the above with spice mix in a blender & puree.
- Line a 9″x13″ pan with banana leaves; add the pork mixture. Fold over the leaves to cover.
- Lightly cover with foil. Bake 4 hours at 325°F.
- Serve over rice.