Submitted by Americo
|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|
- 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.