| Level: | Easy |
| Yield: | 8 to 10 servings |
Ingredients
- 3/4 cup Annatto or Achiote paste
- 10 cloves garlic, chopped
- 1 1/2 cup orange juice
- Juice of 2 limes
- 8 bay leaves, crumbled
- 2 teaspoons cumin seeds
- 1/2 teaspoon cinnamon
- 2 teaspoon ground thyme
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 2 teaspoons freshly ground black pepper
- 4 pounds pork butt, cut into 2-inch chunks
- 1 pound banana leaves, softened over low flame, or foil
- 2 white onions, sliced 1/2-inch thick
- 5 Roma tomatoes, sliced 1/2-inch thick
- 4 Anaheim chiles, roasted, peeled and sliced into strips
Instructions
- In a medium size bowl, mash together the achiote paste, garlic, orange juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, and pepper with a fork. Add the pork, toss to evenly coat and marinate, at room temperature, at least 4 hours.
- Preheat the oven to 300 degrees. Heat a dry cast iron skillet over high heat. Char the onion until blackened on both sides. Char the tomatoes on both sides. Reserve.
- Line a large baking dish with one layer of the banana leaves or foil. Arrange the pork in an even layer and top with the onions, tomatoes and chiles and all the marinade. Cover with more banana leaves and wrap the dish tightly in foil. Bake for 2-1/2 hours or until the pork is tender and moist. Remove from oven and let sit 10 minutes. Unwrap and serve with pickled shallots.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 474 |
| Total Fat | 24 g |
| Saturated Fat | 8 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 6 g |
| Sugar | 12 g |
| Protein | 37 g |
| Cholesterol | 112 mg |
| Sodium | 314 mg |
Reviews
I made it and it was OK. I have made another recipe called Puerco Pibil which is cooked similarly (for 4 hrs. at 325 degrees) with freshly crushed spices and pork butt that’s marinated overnight. I prefer it over this recipe.
Allowing pork to marinate at room temperature for 4 hours as this recipe calls for is risky with bacteria potential…