Yucatan BBQ

This is our version of the conchita pibil dish we've enjoyed in Mexico.

1		pork butt (shoulder roast) 8-10 pounds
3 Tbs		achiote powder (ground annatto seeds)
8 leaves		bay leaves -- crumbled
3 tbs		cumin
.5 tsp		Ceylon cinnamon
2 tbs		ground thyme
1 tsp		Mexican oregano
1 tbs		Kosher salt
1 tsp		cracked black pepper
1		clove chopped garlic
2 tbs		Ancho chile powder
.5 tsp		Chipolte chile powder
2 tbs		Adobo powder
1 Tbs		olive oil
1 cup		orange juice
1 tsp		lemon juice
2 tbs		vinegar
		banana leaves (check the Asian market)
2		white onions, sliced
5		tomatoes, sliced
4		Anaheim chiles

1	Mix everything but the last 4 items together and rub it into the pork butt. Let marinate as long as you can stand it (at least overnight).
2	Barbeque pork over indirect heat, occasionally basting with orange juice, until it reaches an internal temperature of 170°F.
3	Char the onions and Anaheim chiles on the grill. Line a large dutch oven with one layer of the banana leaves and put down a layer of the onions, tomatoes, and chile mixture. Put the meat on top of this and top with the rest of the mixture. Cover with more banana leaves. Put the lid on and bake in a 350°F oven for 1 1/2-2 hours until the pork is falling off the bone.
4	Shred the meat and serve with warm tortillas and Negro Modelo.

Servings: 12

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

The following ingredients were not linked to the ingredient database and were not included in the nutrition information:

achiote powder (ground annatto seeds)

bay leaves -- crumbled

Adobo powder

olive oil

lemon juice

vinegar

banana leaves (check the Asian market)