Here is my addition to the party:
- 2 lbspork butt roast with bone
- 2 tblspachiote paste
- 1/3 cuporange juice
- 2/3 cupfresh-squeezed lemon juice
- 2habanero peppers, seeded and chopped
- 1 tspground cumin
- 1 tsppaprika
- 1 tspchili powder
- 1 tspground coriander
- salt and pepper to taste
- 1/2 cupred wine vinegar
- 2red onions, sliced into rings
Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. [ Place pork in a plastic zip-top bag and pour the mixture over it, squeeze out any excess air, seal the bag and ] refrigerate overnight, turning two or three times.
Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover.
Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves. [Pull the roast out and pull apart the meat, then return to the casserole dish and let it soak in the juices 30 minutes before serving. ]
While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.