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pork butt freshly washed banana Recado annatto seeds water allspice fresh ground black pepper chile powder salt oregano cumin garlic white onion apple cider vinegar freshly squeezed orange juice lemon juice
Viewed: 61 - Published at: 7 years agoIngredients
- 3 lbs boneless pork butt, cut into 2 inch thick slices
- 2 pieces freshly washed banana leaves, as needed (can be found frozen in an Oriental supermarket)
- To make Achiote Recado
- 4 tablespoons annatto seeds
- 1 cup water
- 2 teaspoons allspice, freshly ground
- 4 teaspoons fresh ground black pepper
- 1 cup dried ancho chile powder
- 1/4 cup sea salt
- 2 tablespoons toasted dried Mexican oregano
- 1 teaspoon cumin
- 6 cloves garlic, peeled,then pan roasted until brown and soft
- 1 medium white onion, thickly slices,pan roasted until brown and soft
- 1/2 cup apple cider vinegar
- 3 cups freshly squeezed orange juice
- 1/2 cup fresh lemon juice
Method
- For the Achiote Recado....place annatto seeds and water in small saucepan over high heat; bring to boil, cover, and lower to simmer.
- Cook about 30 minutes, remove from heat, and leet seeds steep for about 2 hours, or until softened.
- Drain, then place in food processor with remaining ingredients; Blend until a smooth paste forms.
- If you would like a spicier recado, add 2-3 habaneros to the processor.
- Combine pork butt and recado in large ziploc, sealing tightly.
- Refrigerate, and let marinate for at least two days (but no longer than 5; meat will grow saltier the longer it is kept), turning occasionally.
- Place a sheet of tin foil in a sturdy pan.
- Cross banana leaves on top of the foil, and place meat in center.
- Add any remaining marinade to pork- it is important that the pork stews in its own marinade.
- Wrap leaves around the meat, covering with more leaves if necessary, to make a neat package.
- Cover pan with one more layer of foil, to prevent steam from escaping.
- [NOTE:If you are unable to get banana leaves, simply place the pork in a roasting pan, covering very tightly with tin foil- But the banana leaves look much cooler.]
- Cook in a 325-degree oven for about four hours, until pork is meltingly tender.
- Let rest for 30 minutes, then coarsely shred, removing any large fatty pieces.
- Serve with salsas, pink pickled onions, warm tortillas, and icy cold beer (or tequila, if that's your thing).
