Rub for Pork:
- 6 Tablespoons Annatto (Achiote) Seeds
- 3 Teaspoons Cumin Seeds
- 2 Tablespoon Black Peppercorns
- 10 Whole Allspice Berries
- 1 Teaspoon Whole Cloves
- 3-5 Habanero Peppers (Seeded)
- 1/2 Cup Orange Juice with Pulp
- 1/4 Cup Distilled White Vinegar
- 8-12 Cloves Garlic
- 4 Tablespoons Salt
- 3 Lemons Juiced and Zested
- 3oz. Premium Tequila
- 8-10lb. Bone in Pork Shoulder (Skin on Picnic Cut)
- 4 Large Banana Leaves (Or 1 Package of Frozen Leaves, Available in Most Latin Grocers)
- Twine (To Tie Leaves)
To Prep Rub:
Add all measured dry ingredients for dry rub into a spice grinder or mortar and pestle.
Grind until fine, in a food processor, or blender mix ground spices, seeded Habanero peppers, orange juice, vinegar, and garlic.
Blend until smooth then stir in Tequila and Lemon Juice and Zest.
To Prep Pork:
With a sharp knife starting at the top of the shoulder (blade end) cut the skin and fat layers into a flap exposing the majority of the muscle, down to the exposed bone, but not removing the skin and fat all together.
With a boning knife stab exposed meat several times creating 1-2 deep perforations.
Pour the rub over the exposed and perforated muscle, and rub to coat the meat entirely, massage any excess rub into the perforations. Fold the flap back over the meat. Let meat marinade for 4-12 hours, pull out of refrigerator and lay on thawed banana leaves.
Wrap leaves around pork, covering entirely. Using twine tie banana leaves securely.
Let pork rest for 1 hour to room temperature. Preheat oven to 275°F. Place pork in a roasting pan and put into oven for 8 hours, until a meat thermometer inserted in the center reaches 210°F. Pull from oven and let rest for 30 minutes.
Pull fat and skin off (save for Chicharones recipe below, or discard). Pull bone from center (Save for soup, or discard). Shred pork and serve warm on tortillas with cilantro, onion, salsa and limes.
These crispy fried pork skins are a traditional snack food in Mexico and Central America, and a great source of protein.
Score the fat side of the skin flap and cut into strips, in a frying pan or deep fryer heat enough oil/lard to submerse skin pieces.
Fry until brown and crispy, season with salt and chili pepper and serve warm.