Courtesy of Jeff Smedstad, Executive Chef, Elote Cafe
Ingredients: 10 oz. of Achiote 2 cups grapefruit juice 2/3 cup orange juice 2 Tbsp + 2 teas dried Oregano 1-1/3 cups chopped onion 1/3 cup garlic cloves 1 tsp Cumin 2 tsp Allspice 2 Tbsp + 2 teas salt 5-6 Bay leaves
Directions: 1. Blend until smooth and pour over pork. 2. Banana leaves as needed.
Ingredients: 1-1/3 cups diced pineapple 1-1/3 cups thin sliced then quartered red onion 2 Tbsp + 2 teas grapefruit juice 1 tsp dried Oregano 2/3 tsp salt 2 tsp apple cider vinegar 1 dried Habanero chile, chopped 2 tsp Olive Oil
Directions: Toss Season 10 lbs of Pork with Cure. Line baking sheet with Banana leaves. Layout pork on leaves. Pour Achiote mixture over pork. Bake at 325 for 6 hours or until tender. Serve with pan sauce, sprinkle with salsa.