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. Dont 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 jalape?os or habaneros. Recipe by: Bill Ackerman Posted to bbq-digest by Bill Ackerman
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|Serving Size: 1 Serving (1025g)|
|Recipe Makes: 1|
|Calories from Fat: 660 (51%)|
|Amt Per Serving||% DV|
|Total Fat 73.4g||98 %|
|Saturated Fat 25.6g||128 %|
|Monounsaturated Fat 30.6g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 357.1mg||110 %|
|Sodium 378.9mg||13 %|
|Potassium 2836.3mg||75 %|
|Total Carbohydrate 53.9g||16 %|
|Dietary Fiber 15g||60 %|
|Sugars, other 39g|
|Protein 107.7g||154 %|
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Calories per serving: 1291
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