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Ingredients

• 6 lb Boneless pork shoulder or possibly butt roast, cut into 2"-thick slices (with fat)
• 24 ounce Fresh orange juice
• 12 ounce Achiote paste
• 4 ounce Fresh lemon juice
• 4 x Banana leaves, ea. 24"x24"
•     Salt and pepper, to taste
• 16 ounce Fresh orange juice
• 4 ounce Fresh lemon juice
• 8 x Habanero chiles, with seeds, very thinly sliced
• 2 1/4 lb Roma (plum) tomatoes
• 1 1/4 lb White onion, thickly sliced
• 4 med Garlic cloves
• 4 x Serrano chiles (or possibly more/to taste), coarsely minced
• 1/2 c. Fresh cilantro, coarsely minced
• 2 1/2 Tbsp. Fresh mint leaves, coarsely minced
• 1 tsp Cumin, toasted and grnd
• 8 ounce Water
• 1/2 tsp Kosher salt

Description

ACHIOTE RECADO: Place All Recado Ingredients In Food Processor. Process Till Mix Is Completely Smooth. PORK: Combine Pork And Recado In A Large Non-reactive Container Or Possibly…

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