Smoked Cochinita Pibil

1. In a food processor, place the achiote paste, onion, garlic cloves, oregano, cumin seeds, allspice, peppercorns, whole cloves and cinnamon.
2. Pour the bitter orange juice, salt and pulse until you will have a paste.
3. Pour marinade over the meat, cover pan and allow the meat to marinate in the fridge for at least 8 hours.
4. Put out banana leaves on a sheet tray.
5. Place the marinated meat inside and wrap with the leaves.
6. Put into a smoker at 225*F (107*C) – 250*F (121*C) and let the pork cook for about 10-12 hours.
7. Remove from the smoker and let the meat rest for 45 minutes, then open up the banana leaves and shred the pork with 2 forks for service.

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