This is the exact recipe as explained by filmmaker Robert Rodriguez in his "Ten Minute Cooking School" featurette.
5 Tbs. annato seeds
2 Tbs. salt
1 Tbs. peppercorns
8 whole allspice
2 tsp. cumin
1/2 tsp. whole cloves
8 garlic cloves, minced
2 habaneros (deveined, seeds removed)
1/2 cup orange juice
1/2 cup white vinegar
juice of 5 lemons
splash of tequila
5 lb. pork butt, cut into 2" cubes
1 lb. banana leaves
Prep. time: 15 minutes
Marinate time: overnight
Cook time: 4 hours
Yield: 8 servings
You ABSOLUTELY NEED a coffee grinder for the annato seeds. Buy one and use it solely for grinding spices.
- Combine all whole spices in a coffee grinder. Grind them to a fine powder.
- In a blender or food processor, combine spice powder, garlic, habaneros, orange juice, vinegar, lemon juice, and tequila.
- Place the pork in a large ziplock bag and add the marinade; shake well. Marinate for 12 to 24 hours, shaking 2 or 3 times.
- Preheat oven to 325º. Line a baking pan with the banana leaves – you will wrap the pork in them, so be sure to overlap them well and leave enough so the edges will overlap, making a tight "package." Dump the pork and marinade into the pan; wrap with banana leaves. Put more leaves on the top. Cover the whole thing with tinfoil and seal the edges so no steam escapes.
- Bake for 4 hours or until pork is tender and falling apart.
- Serve over a bed of white or Mexican rice. Garnish with a tomato wedge and a fresh jalapeño or serrano pepper.