Yucatan Style Pork Shoulder
- 1/2 cup ground annatto seed
- 1/2 cup white vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 cup Mexican oregano
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 2 tablespoons ground black pepper
- 2 habanero chiles
- 2 heads peeled garlic
- 10 to 12 pound bone-in pork shoulder
- 2 large banana leaves
- 1 gallon orange juice
- 2 cups lime juice
- 1/2 cup salt
Preheat the oven to 350 degrees F.
Combine the annatto seeds, vinegar, olive oil, oregano, coriander, cumin, black pepper, chiles and garlic in a food processor. Blend until smooth. Rub the paste all over the pork shoulder. Lay one banana leave in the bottom of a deep hotel pan, then place the rubbed pork on top. Add the orange and lime juices, then add the salt. Lay the remaining banana leaf over top. Cover with foil and cook in the oven for 5 to 6 hours.
Remove the pork and allow to cool. Remove the fat and bone and shred the meat. Then serve while hot, it's ready to eat.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Emeril Lagasse