This is easy and makes a nice change from traditional (traditional US style anyway) smoked pork. Serve on flour tortillias with hot sauce and lime wedges and other condiments of choice; cheese, sour cream, salsa. Corn salsa is really good on these, and our Latino friends would also serve with radishes and pickled veggies. This is really good folks.
·1 pork butt- 7lb +/-
·1 package frozen banana leaves- you could use foil, but the leaves really do add flavor and they smell great when it's smoking
·1 brick achiote paste(~2oz)- any latin grocery will have this for less than $1. Good bet a well stocked grocery store will have it too. Comes in a small box like a small bar of soap.
·12 peeled garlic cloves, or 3 tbsp jarred minced garlic
·1 medium white onion- coarsely chopped
·2 tbsp coarse grind black pepper
·2 tbsp worcestershire sauce
·2 tbsp kosher salt
·¼ cup orange juice
·¼ cup lime juice
·¼ cup cider vinegar
·¼ cup vegetable oil
Deeply score the butt all over a good ½" deep. Place butt in large Ziploc bag. Place all other ingredients, except for banana leaves, into blender and pulse to combine and break up achiote paste. Pour over butt and massage to coat. Let marinate overnight. Next day, line disposable aluminum pan using banana leaves heated over stove flame to make flexible. Place butt in center and wrap well. Tie with string so it will remain wrapped, then smoke at 225* until meat reaches 195-200* internal temp. Pull from smoker and let rest for 30 minutes, then open, and pull to make soft tacos. Some people have been known to drink beer with this, as well as an occasional margarita.
Watch out for the marinade. Achiote is used to make tattoo pigment, and it will do quite a job on just about any floor or other material it touches.
NOTE: I edited the amount for achiote paste to indicate weight. In the past the store where I buy it carried a small package(2-3oz) and a larger 15oz jumbo brick. Now they only carry the jumbo version. I didn't want someone to buy the larger brick and use the whole thing.