Ingredients:
3/4 cup Annatto or Achiote paste
10 cloves garlic, chopped
1 1/2 cup orange juice
Juice of 2 limes
8 bay leaves, crumbled
2 teaspoons cumin seeds
1/2 teaspoon cinnamon
2 teaspoon ground thyme
1 teaspoon dried oregano
1 teaspoon sea salt
2 teaspoons freshly ground black pepper
4 pounds pork butt, cut into 2-inch chunks
1 pound banana leaves, softened over low flame, or foil
2 white onions, sliced 1/2inch thick
5 Roma tomatoes, sliced 1/2inch thick
4 Anaheim peppers, roasted, peeled and sliced into strips
1 cup of green olives, thinly sliced
Directions:
In a blender pulse together the achiote paste, garlic, orange juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, and pepper. In a large bowl place a large 1 gallon size resealable bag. Place the pork, green olives in the bag and pour all the marinade on top. Close the bag and move all the ingredients around in the bag to coat all the meat evenly. Put the bag back in the bowl in case anything spills. Place in the refrigerator overnight or at least 4 hours to marinade.
Preheat the oven to 300 degrees. Heat a dry cast iron skillet over high heat. Char the onion until blackened on both sides. Char the tomatoes on both sides and reserve.
Line a large baking dish with one layer banana leaf or foil. Arrange the pork with all the marinade (squeeze out everything from the bag) in an even layer and top with the onions, tomatoes, Anaheim peppers. Cover with more banana leaves and wrap the dish tightly in foil. Bake for 2 1/2 hours or until the pork is fork tender and moist. Remove from oven and let sit covered for 10 minutes.
Serving suggestion:
Serve warm with a side of your favorite rice and beans. Warm corn or flour tortillas.
Make burritos with warm flour tortillas.
Make tacos with warm corn tortillas.