Ingredients 2 Pork butts bone in 4 Banana leaves 200 grams Achiote paste 1/2 cup Orange juice 1 ea Lime juice only 1/4 cup Cider vinegar 1/4 teaspoon Cumin seeds toasted and ground 1 teaspoon Mexican oregano toasted and ground 1 teaspoon Ground white pepper 1/2 teaspoon Ground black pepper 1/2 teaspoon Ground cinnamon 5 Peppercorns coarsely ground 3 cloves Garlic crushed 1/2 teaspoon chili piquin ground to taste Salt as required

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 overnight. 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 fewer 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 jalapenos or habaneros.


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Yields: 1 Servings    posted as 146293
     Bill Ackerman, Dec 27, 1998

notes: 

Cuisine:   Mexican

Main Ingredient:   Pork