Recipe

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• 3 lbs boneless pork butt , cut into 2 inch thick slices
• 2 pieces freshly washed banana leaves , as needed (can be found frozen in an oriental supermarket)
• 4 tbsp annatto seeds
• 1 cup water
• 2 tsp allspice, freshly ground
• 4 tsp fresh ground black pepper
• 1 cup dried ancho chile powder
• 1/4 cup sea salt
• 2 tbsp toasted dried mexican oregano
• 1 tsp cumin
• 6 cloves garlic, peeled ,then pan roasted until brown and soft
• 1 medium white onion, thickly slices,pan roasted until brown and soft
• 1/2 cup apple cider vinegar
• 3 cups freshly squeezed orange juice
• 1/2 cup fresh lemon juice

• 1 For the Achiote Recado....place annatto seeds and water in small saucepan over high heat; bring to boil, cover, and lower to simmer.
• 2 Cook about 30 minutes, remove from heat, and leet seeds steep for about 2 hours, or until softened.
• 3 Drain, then place in food processor with remaining ingredients; Blend until a smooth paste forms.
• 4 If you would like a spicier recado, add 2-3 habaneros to the processor.
• 5 Combine pork butt and recado in large ziploc, sealing tightly.
• 6 Refrigerate, and let marinate for at least two days (but no longer than 5; meat will grow saltier the longer it is kept), turning occasionally.
• 7 Place a sheet of tin foil in a sturdy pan.
• 8 Cross banana leaves on top of the foil, and place meat in center.
• 9 Add any remaining marinade to pork- it is important that the pork stews in its own marinade.
• 10 Wrap leaves around the meat, covering with more leaves if necessary, to make a neat package.
• 11 Cover pan with one more layer of foil, to prevent steam from escaping.
• 12 [NOTE:If you are unable to get banana leaves, simply place the pork in a roasting pan, covering very tightly with tin foil- But the banana leaves look much cooler.]
• 13 Cook in a 325-degree oven for about four hours, until pork is meltingly tender.
• 14 Let rest for 30 minutes, then coarsely shred, removing any large fatty pieces.
• 15 Serve with salsas, pink pickled onions, warm tortillas, and icy cold beer (or tequila, if that's your thing).