Puerco Pibil (yucatan-style Slow Roasted Lamb)

Total Time: 76 hrs Preparation Time: 72 hrs Cook Time: 4 hrs

Ingredients

• Servings: 6
• 3 lbs boneless lamb butt, cut into 2 inch thick slices
• 2 pieces freshly washed banana leaves, as needed (can be found frozen in an oriental supermarket)
• 4 tablespoons annatto seeds
• 1 cup water
• 2 teaspoons allspice, freshly ground
• 4 teaspoons fresh ground black pepper
• 1 cup dried ancho chile powder
• 1/4 cup sea salt
• 2 tablespoons toasted dried mexican oregano
• 1 teaspoon cumin
• 6 cloves garlic, peeled,then pan roasted until brown and soft
• 1 medium onion, thickly slices,pan roasted until brown and soft
• 1/2 cup apple cider vinegar
• 3 cups freshly squeezed orange juice
• 1/2 cup fresh lemon juice

Recipe

• 1 for the achiote recado....place annatto seeds and water in small saucepan over high heat; bring to boil, cover, and lower to simmer.
• 2 cook about 30 minutes, remove from heat, and leet seeds steep for about 2 hours, or until softened.
• 3 drain, then place in food processor with remaining ingredients; blend until a smooth paste forms.
• 4 if you would like a spicier recado, add 2-3 habaneros to the processor.
• 5 combine lamb butt and recado in large ziploc, sealing tightly.
• 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.
• 7 place a sheet of tin foil in a sturdy pan.
• 8 cross banana leaves on top of the foil, and place meat in center.
• 9 add any remaining marinade to lamb- it is important that the lamb stews in its own marinade.
• 10 wrap leaves around the meat, covering with more leaves if necessary, to make a neat package.
• 11 cover pan with one more layer of foil, to prevent steam from escaping.
• 12 [note:if you are unable to get banana leaves, simply place the lamb in a roasting pan, covering very tightly with tin foil- but the banana leaves look much cooler.]
• 13 cook in a 325-degree oven for about four hours, until lamb is meltingly tender.
• 14 let rest for 30 minutes, then coarsely shred, removing any large fatty pieces.
• 15 serve with salsas, pink pickled onions, warm tortillas, and icy cold beer (or tequila, if that's your thing).