Ingredients

Instructions

Ingredients

• 2 kilos of pork loin, with cartilage and bones
• 125 grams of fats or Saint doux
• 200 grams of Achiote paste
• 2 oranges in juice
• 1/4 teaspoon of cumin powder
• 1 teaspoon of white pepper powder
• 1/2 teaspoon of black pepper powder
• 1/2 teaspoon of cinnamon powder
• 3 cloves of garlic, pressed
• 1/2 teaspoon of Piquín chili
• salt
• ~6 people

Instructions

1. Dissolve the annatto in the orange juice and add the spices. Bathe the meat and let it marinate for at least 8 hours (ideally overnight) in the refrigerator. 2. Melt the butter and cover the meat with melted butter. Wrap the meat very well in banana leaves, cover with aluminum foil (shiny side towards the meat) and cook in a preheated oven at 175°C for 1 hour, then 2 hours at 190°C.