So, here’s the yucatan roast pork recipe, in all of it’s naked glory by popular request:
5 pounds pork shoulder, cut into 2 inch cubes
5 tablespoons ground annato
2 teaspoons ground cumin
1 tablespoon ground black pepper
1/2 teaspoon ground cloves
1 teaspoon ground allspice berries
2 Jalapeno Peppers, tops sliced off
1/2 cup orange juice
1/2 cup white vinegar
8 garlic cloves
2 tablespoons salt(no joke)
1/2 cup lemon juice
Take your OJ, vinegar, lemonjuice and salt and add your garlic and Jalapeno peppers and blend them in a blender until there is little to no particulate matter(high speed, roughly 5 minutes). Transfer to bowl and fold in all of your dry ingredients. Be careful to wear gloves, or the Annato may stain your fingers red for several days. use a coverable baking dish such as a casserole or dutch oven and add your pork. Pour the spice mixture over the top, making sure to evenly coat everything(I usually fold it in with my hands). Add a lid to your dish and bake at 275 degrees for 8 hours. You want the pork to be somewhat dry on the outside, and falling apart at the touch. You can moisten it with water or chicken stock if the spice ‘gravy’ doesn’t cut it for you to increase moisture.
Good luck <3
