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.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.