Conchinita Pibil

• 2 tablespoons annatto paste
• 1/2 cup fresh lime juice
• 1 1/2 cups fresh orange juice
• 1/4 teaspoon crumbled dried oregano
• 2 garlic cloves, minced
• 2 teaspoons salt
• 4 pounds pork butt, cut into 2-inch pieces
• Two 4-to 5-foot-long banana leaves (see page 95), plus more for garnish (optional)
• 8 tablespoons (1 stick) unsalted butter, melted
• Twelve to sixteen 6-inch corn tortillas
• Pickled Onions (page 186)

1. Mix the annatto paste, lime juice, orange juice, oregano, garlic, and salt in a large bowl to form a paste.
2. Add the pork and toss to coat.
3. Cover, and marinate in the refrigerator for at least 4 hours or overnight.
4. Preheat the oven to 325F.
5. Turn on a gas burner to medium-high heat.
6. Working with one at a time, very slowly pass an entire banana leaf directly over the gas flame until the leaf is opaque and pliable.
7. Crisscross the banana leaves in the bottom of a Dutch oven or other large heavy pot (theyll hang over the edges).
8. Put the pork, with all of the paste, inside the pot.
9. Pour the melted butter over the pork.
10. Wrap the banana leaves over the top and moisten the leaves with a few tablespoons of water (to avoid burning).
11. Cover the pot with aluminum foil and then with its own lid.
12. Bake for 2 1/2 hours, or until the pork is very tender and falling apart.
13. Make tacos using the tortillas, pork, and pickled onions.
14. Set them on a platter garnished with additional pieces of banana leaves, if desired.
15. I use annatto paste for everything from making marinades and flavoring butter to coloring rice.
16. It is also used to color cheese, margarine, and smoked fish.
17. This musky product of the annatto tree (called achiote in its seed form) is available in Latin American, Spanish, and East Indian markets.

paste, lime juice, orange juice, oregano, garlic, salt, pork butt, unsalted butter, onions

Taken from www.epicurious.com/recipes/food/views/conchinita-pibil-386987 (may not work)