20 servings, prep. time: 1:30, total time: 12:00
10 lb. pork shoulder, cut into 2-inch cubes
2 oz. annato seeds
2 cinnamon sticks
1 tsp. whole cloves
15 allspice berries
1-1/3 tbsp. kosher salt
1 tbsp. black peppercorns
20 cloves garlic
3 habaneros, deveined, seeded and finely diced
1 cup orange juice
1 cup apple cider vinegar or white wine vinegar
1 cup fresh squeezed lemon juice
1/4 cup Tequila (the good stuff)
2 banana leaves
Begin preparation either the night before or 12 hours before dinner in the morning.
Cut the pork shoulder into 2-inch cubes; set aside in a pan, bowl or sealable bag where it will be able to marinate.
Pulverize the annato seeds, cinnamon sticks, cloves, allspice berries, salt and peppercorns together in a spice grinder until ground into a fine dust. Mix spices with liquids, garlic and habaneros. Pour marinade over the pork shoulder; cover or seal and place in the refrigerator for 8 hours or overnight.
Line two 9x13-inch casserole dishes with banana leaves, making sure that the leaves hang over the dish enough to wrap around the pork. Places the pork inside the banana leaves, and pour the marinade evenly over the pork. Wrap the banana leaves overtop the pork. Cover the dish in aluminum foil.
Bake in a preheated 325°F oven for 4 hours. Serve over rice or as a filling for corn tortillas.
Comments from ryansnyder:
The banana leaves send this dish over the top. They can be found in most Vietnamese and Thai markets.