James's Cochinita Banana Leaves Pibil
2 x Pork butts, (bone in)
4 x Banana leaves
200 gm Achiote paste
1/2 cup Orange juice
Juice from 1 lime
1/4 cup Cider vinegar
1/4 tsp Cumin seed, toasted and ground
1 tsp Mexican oregano, toasted and ground
1 tsp Ground white pepper
1/2 tsp Ground black pepper
1/2 tsp Ground cinnamon
5 x Peppercorns, coarsely ground
3 x Cloves garlic, crushed
1/2 tsp Ground chili piquin
Salt, to taste
Method :
Pass the banana leaves over a flame to soften them.
Dissolve the achiote paste in the orange juice, lime juice, and vinegar. Mix in
all of the other spices.
Put the pork butts in a 2 gallon ziploc bag. Pour the marinade over the butts,
seal the bag, and make sure the marinade is distributed over the entire surface
of the butts. Place in the refrigerator over night.
Remove the butts from the bag. Don't shake off whatever marinade sticks to the
butt. Wrap each pork butt in a separate banana leaf and tie up the package with
kitchen twine. Depending on the size of leaves, you may need more or less
leaves. The goal is to completely cover the butt with as few layers as possible.
Smoke at 225-245 until very tender, internal temp 180F-190F. Serve with hot corn
tortillas, pickled onions, and pickled jalapenos or habaneros.