| 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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