Yucatan Pork
Ingredients
- 2 tablespoon Achiote/Annatto seed
- 8 bay leaves, crumbled
- 3 teaspoon cumin seeds
- 1/2 teaspoon cinnamon
- 2 teaspoon ground thyme
- 2 teaspoon Mexican oregano
- 6 allspice berries
- 2 teaspoon sea salt
- 2 teaspoon black pepper, ground
- 12 cloves garlic, chopped
- 1 1/2 cup orange juice
- 4 limes, Juice of
- 4 pound pork butt or shoulder, 2-in cubes
- 1 pound banana leaves (optional), softened, low flame
- 2 white onions, sliced, 1/2 inch thick
- 5 Roma tomatoes, sliced, 1/2 inch thick
- 4 Anaheim chile, roasted
Instructions
Grind spices in spice grinder. Mash garlic with spices in mortar/pestle to form paste. In a medium size bowl, blend achiote paste with orange juice and lime juice. Add the pork, toss to evenly coat and marinate, at room temperature, at least 4 hours. Preheat the oven to 300 degrees. Roast, peel, and slice the Anaheim chiles into strips. Heat a dry cast iron skillet over high heat. Char the onion until blackened on both sides. Char the tomatoes on both sides. Reserve. Brown the pork cubes in skillet) Line a large baking dish with one layer of the banana leaves or foil. Arrange the pork in an even layer and top with the onions, tomatoes and chiles and all the marinade. Cover with more banana leaves and wrap the dish tightly in foil. Bake for 2 1/2 hours or until the pork is tender and moist. Remove from oven and let sit 10 minutes. Unwrap and serve with corn tortillas.