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ACHIOTE PULLED PORK
  • 2 tbl achiote paste
  • 6 garlic cloves, peeled
  • 1/2 tsp mexican oregano
  • 1 tsp salt
  • 1/4 cup lime juice
  • 2 tbl orange juice
  • 2 LB lean boneless pork shoulder
  • Cilantro-- Garnish
  • 16 warm tortillas -- (16 to 18)
  • 2 large banana leaves
  • 3 De arbol Chiles (or 1 tsp dried)
  • 1 Habanero Chile, minced
    1. Rough chop garlic and crush garlic and salt together with the back of a chef's knife until a paste results. Combine garlic, chiles and achiote paste with enough water to form a thick, spreadable paste. Combine above mixtures with citrus juice in large bowl. Coat meat with new mixture and rub in well. Cover with plastic wrap and refridgerate over night. Reserve extra marinade.

    2. Preheat oven to 325 f. Wrap pork in banana leaves (fat side up)--add any excess spice paste. Place pork in roasting pan with 1 cup water. Cover. Cook approxamately 3 hours or until pork falls apart. You may want to add water occasionally during roasting.

     
     

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