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1
For the Achiote Recado....place annatto seeds and water in small saucepan over high heat; bring to boil, cover, and lower to simmer.
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2
Cook about 30 minutes, remove from heat, and leet seeds steep for about 2 hours, or until softened.
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3
Drain, then place in food processor with remaining ingredients; Blend until a smooth paste forms.
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4
If you would like a spicier recado, add 2-3 habaneros to the processor.
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5
Combine pork butt and recado in large ziploc, sealing tightly.
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6
Refrigerate, and let marinate for at least two days (but no longer than 5; meat will grow saltier the longer it is kept), turning occasionally.
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7
Place a sheet of tin foil in a sturdy pan.
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8
Cross banana leaves on top of the foil, and place meat in center.
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9
Add any remaining marinade to pork- it is important that the pork stews in its own marinade.
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10
Wrap leaves around the meat, covering with more leaves if necessary, to make a neat package.
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11
Cover pan with one more layer of foil, to prevent steam from escaping.
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12
[NOTE:If you are unable to get banana leaves, simply place the pork in a roasting pan, covering very tightly with tin foil- But the banana leaves look much cooler.]
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13
Cook in a 325-degree oven for about four hours, until pork is meltingly tender.
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14
Let rest for 30 minutes, then coarsely shred, removing any large fatty pieces.
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15
Serve with salsas, pink pickled onions, warm tortillas, and icy cold beer (or tequila, if that's your thing).
