Grind the annato seeds, cumin seeds, whole peppercorns, whole cloves, and whole allspice in a mortar and pestle, molcajete y tejolote, spice grinder or coffe grinder.
Blend the cleaned and chopped habanero peppers with the orange juice, vinegar, garlic and salt.
Mix the dry spices with the liquid.
Add the juice of 5 lemons and a nice splash of tequila.
Place the cubed pork butt in a large zip lock bag and add the marinade. Soak 4-6 hours, in refrigerator, turning several times.
Line (8x13) baking pan with banana leaves. Pour in pork along with the marinade. Cover with Banana leaves and seal the pan with foil. Bake in a 325 F degree oven for 4 hours.
Banana leaves are optional, because I haven't found any locally yet.
Take it easy on Habanero peppers. HOT!HOT!!HOT!!!
Preground spices can be used in place of the whole spices, but the brilliant flavor of freshly ground spices really makes this dish what it is!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (3096g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 33 (12%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 39.9mg||1 %|
|Potassium 1358mg||36 %|
|Total Carbohydrate 89.9g||26 %|
|Dietary Fiber 29.6g||118 %|
|Sugars, other 60.3g|
|Protein 11g||16 %|
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Calories per serving: 274
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