Ingredients:
0.5 Cup vinegar, white
1 Large onion, red sliced
4 Cups vinegar, cider
1 Tablespoon mustard seed, yellow
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Directions:
Toast annatto seeds, peppercorns, cloves, cumin, and allspice in a dry sauté pan for 3-5 minutes over medium heat, until fragrant. Pour into a spice grinder and process into a fine powder, 2-3 minutes.
In a blender, combine orange juice, vinegar, lemon juice, habanero peppers, salt, tequila, and ground spices. Blend on high speed for 30-60 seconds, until well-combined. Combine marinade and pork in a large plastic bag, massage until evenly coated, and allow to marinate for 30 minutes.
Preheat oven to 325F. Line a deep casserole with banana leaves, and pour pork into the center. Wrap banana leaves around the pork, seal tightly with aluminum foil, and roast for 4 hours.
Serve with rice, lime slices, and cilantro.
To serve with tacos: while pork roasts, combine red onion and mustard seeds in a large heatproof bowl, and cover with boiling apple cider vinegar. Let steep for 30 minutes, and serve over tacos. |
