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Slow-Roasted Achiote Pork In Banana Leaves (Cochinita Pibil)

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Frontera Fiesta
Related tags
dairy free gluten free low carb malaysian
Nutrition per serving    (USDA % daily values)
CAL
705
FAT
126%
CHOL
97%
SOD
17%

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Ingredients for 12 servings

5 tablespoons (about 2 ounces) achiote seeds

1 ½ tablespoons dried oregano, preferably Mexican

1 ½ tablespoons black pepper, preferably whole

1 ½ tablespoons cinnamon, preferably Mexican canela that’s freshly ground or still in stick form (you’ll need about 6 inches of ½-inch diameter cinnamon stick)

1 ¼ teaspoons cumin, preferably whole

½ teaspoon cloves, preferably whole

salt

14 large garlic cloves, peeled and roughly chopped

1 ½ cups fresh sour orange juice OR 1 cup fresh lime juice plus ½ cup fresh orange juice

2 bone-in pork shoulder (Boston butt) roasts (12 to 14 pounds total), cut into 3-inch wide cross sections (unless you have a meat saw, you’ll need to get a butcher to do this for you)

A 1-pound package banana leaves, defrosted

3 large (about 1 ½ pounds total) red onions, sliced 1/8 inch thick

2 cups fresh sour orange juice OR 1 1/3 cups fresh lime juice plus 2/3 cup fresh orange juice

Frontera Roasted habanero Salsa, for serving

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