Yucatan-Style Slow-Roasted Pork Recipe | Cook the Book

Ingredients (13)

• 3 tablespoons annatto seeds
• 3 tablespoons whole black peppercorns
• 1 tablespoon toasted cumin seeds
• 3/4 cup peeled garlic cloves
• 3/4 cup lightly packed fresh cilantro leaves and stems
• 1 1/2 tablespoons kosher or coarse sea salt
• 1 seedless orange, peeled and cut into large chunks
• 1/4 cup beer of any type
• 2 teaspoons red pepper flakes
• 1 teaspoon ground allspice
• 1 teaspoon pimenton (smoked Spanish paprika)
• 1 teaspoon ground ancho chile
• 3 pounds fresh pork shoulder (Boston butt or picnic shoulder)