Ingredients
The following ingredients have 6 Servings
- 4 lbs pork shoulder ((boneless preferred))
- 4 tsp salt ((See Note 1))
- 6 garlic cloves
- 1 tbsp cumin seeds
- 1 tbsp black peppercorns
- 1 tbsp chile powder
- 1 tsp whole allspice
- 4 whole cloves
- 1/2 tsp cinnamon powder ((or 1/2 cinnamon stick))
- 1/2 tsp salt
- 1 tbsp Mexican oregano
- 2 oz achiote paste
- 1 orange (juiced (1/2 cup juice))
- 1 lime (juiced (1/4 cup juice))
- 2 banana leaves (wiped clean (See Note 2))
- 16 tortillas
- beans of choice
- 4 limes (quartered)
- pickled onions
- cilantro (chopped)
Instruction
- Rub salt on all sides of the pork and set it aside.
- In a dry skillet over medium heat, add cumin, peppercorns, allspice, cloves and cinnamon stick. Toast for a minute or two until you can smell the cumin and pepper. Grind the toasted spices (I use a spice grinder or coffee grinder) to a powder.
- In the same skillet, toast the garlic cloves until they’re charred all over, then add to a blender or food processor.
- Transfer the toasted ground spices to the blender or food processor with the chile powder, oregano, achiote paste, citrus juices. Puree until smooth. Set aside.
