| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | Mexican, Pork | 1 | servings |
INGREDIENTS
| 2 | Pork butts; (bone in) | |
| 4 | Banana leaves | |
| 200 | g | Achiote paste |
| 1/2 | c | Orange juice |
| Juice from 1 lime | ||
| 1/4 | c | Cider vinegar |
| 1/4 | ts | Cumin seed; toasted and ground |
| 1 | ts | Mexican oregano; toasted and ground |
| 1 | ts | Ground white pepper |
| 1/2 | ts | Ground black pepper |
| 1/2 | ts | Ground cinnamon |
| 5 | Peppercorns; coarsely ground | |
| 3 | Cloves garlic; crushed | |
| 1/2 | ts | Ground chili piquin |
| Salt; to taste |
INSTRUCTIONS
Pass the banana leaves over a flame to soften them. Dissolve the achiote paste in the orange juice, lime juice, and vinegar. Mix in all of the other spices. Put the pork butts in a 2 gallon ziploc bag. Pour the marinade over the butts, seal the bag, and make sure the marinade is distributed over the entire surface of the butts. Place in the refrigerator over night. Remove the butts from the bag. Don't shake off whatever marinade sticks to the butt. Wrap each pork butt in a separate banana leaf and tie up the package with kitchen twine. Depending on the size of leaves, you may need more or less leaves. The goal is to completely cover the butt with as few layers as possible. Smoke at 225-245 until very tender, internal temp 180F-190F. Serve with hot corn tortillas, pickled onions, and pickled jalapeños or habaneros. Recipe by: Bill Ackerman Posted to bbq-digest by Bill Ackerman <ackerman@cordless.com> on Dec 27, 1998, converted by MM_Buster v2.0l.
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