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Ingredients
- 1 x 3.25 kg pork shoulder
- For the paste
- 2 tablespoons achiote powder
- 2 teaspoons dried oregano (decent leaves, not the dusty stuff)
- 1 teaspoon cumin seeds
- 2 teaspoons salt
- 6 whole allspice
- 6 cloves garlic, crushed in a pestle and mortar with a large pinch of sea
- 1/2 tablespoon ground piquin chillies or other dried chillies, ground (Diana Kennedy says you should use powdered ‘chilli seco yucateco’ or paprika)
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