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Ingredients
US|METRIC
4 SERVINGS
- 10 black pepper
- 1 canela (1-inch cinnamon stick, Mexican)
- 1 tsp. dried oregano
- 1/2 tsp. cumin seed (whole)
- 3 clove
- 1/4 tsp. allspice (ground)
- 1/4 tsp. orange juice
- 2 Tbsp. lime juice
- 1/2 cup bitter orange juice
- 3 oz. achiote paste (crumbled)
- 1 Tbsp. salt
- 3 cloves garlic (coarsely chopped)
- 3 lb. pork shoulder (cut into 2” pieces)
- 1 white onion (quartered, sliced)
- 1/2 pkg. banana leaves (fresh or frozen)
- 24 corn tortillas (warm)
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Directions
- 1. Place all the spices and herbs in a spice grinder and grind to a fine powder. Blend the spice mixture, juices, achiote paste, salt, and garlic cloves until smooth.
- 2. Toss the pork and onion together in a bowl and add the marinade. Marinate in the refrigerator for at least 1 hour, preferably overnight.
- 3. Discard the tough edge of the banana leaves. Rinse under cold water and pat dry.
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