Puerco Pibil

• 5 T. annatto seeds
• 2 t. cumin seeds
• 1 T. whole black pepper
• 8 whole allspice berries
• 1 t. cloves
• 2 habanero peppers
• 2 T. salt
• 8 cloves garlic
• 1/2 c. orange juice
• 1/2 c. white vinegar
• 5 lemons, juiced
• 1 shot (1 1/2 oz.) tequila
• 5 lbs. pork butt
• banana leaves

1. 1.grind the dried spices (annatto, cumin, black pepper, allspice, and cloves), thoroughly (I'd use a blade-style coffee grinder, though not one that I ever intend to use for coffee again)
2. 2.mince the habenero peppers, after removing the seeds
3. 3.combine orange juice, vinegar, lemon juice, tequila, dried spices, minced habenero, salt, and garlic in a blender. Liquify.
4. 4.cut pork into 2 inch squares, place in a large ziplock bag, and fill with the marinade
5. 5.let marinate for at least twenty minutes (overnight is fine, too)
6. 6.line a 9" x 12" pan with banana leaves, pour pork & marinade in, cover with more banana leaves, cover tightly with foil
7. 7.cook at 325 degrees F. for four hours
8. Serve over white or Spanish rice.
9. (I omit the banana leaves, and cook until just tender - less than four hours.)

seeds, cumin seeds, black pepper, berries, cloves, peppers, salt, garlic, orange juice, white vinegar, lemons, shot, pork butt, banana

Taken from www.epicurious.com/recipes/member/views/puerco-pibil-50009498 (may not work)