Cochinita Pibil

Ingredients

• 5 tbsp annatto seeds
• 2 tsp cumin seeds
• 1 tbsp peppercorns
• 8 allspice berries
• ½ tsp cloves
• 2 habanero chiles
• ½ cup orange juice
• ½ cup white vinegar
• 2 tbsp salt
• 8 cloves garlic
• 5 lemons
• 1 splash tequila
• 5 pounds pork butt
• to taste banana leaves and/or heavy-duty aluminium foil
• to taste spanish rice

Steps

1. Place the annatto, cumin, peppercorns, allspice, and cloves in a spice grinder and process to a fine powder.
2. You can use an electric coffee grinder for the spices, but it will not be suitable for coffee afterwards.
3. Remove the seeds and veins from the habanero chiles and chop coarsely.
4. If you want a hotter dish, leave some of the veins and seeds in.
5. Process the orange juice, vinegar, chiles, salt, garlic, and the spice powder in a blender or food processor until liquefied.
6. Add the lemon juice and tequila.
7. Cut the pork into 2-inch (5 cm) chunks.
8. Leave the fat on the meat, to keep the pork moist while roasting.
9. You can remove it after cooking if you wish.
10. Place the pork in a large, self-sealing plastic bag with the marinade.
11. Seal the bag and turn to evenly coat the meat.
12. Refrigerate for 8 to 24 hours, turning occasionally.
13. Heat the oven to 325°F (160°C).
14. Dump the meat and the marinade in a roasting pan lined with banana leaves or foil, wrapping tightly so no steam escapes.
15. If using banana leaves, an outer wrapping with foil will help seal in the steam.
16. Bake for 4 hours.
17. Open the packet carefully.
18. The meat should shred easily with a fork.
19. Serve over rice, or shred and serve with taco shells or tortillas.