Been wanting it for some time and took off early to the Jasico market for the stuff I needed.
Mine isn't going to be cooked in a hole with coals or wrapped in banana leaves.
I could have went to the local banana grove and cut some but didn't.
Just gonna cook it in a big stainless kettle in the oven.
Also the ingredients are all over the place so I made up my own that are just about as authentic as any others.
I also dont like long stingy meat so I cut up the pork butt in chunks.
The marinade is rather wild but I have seen ladies in Mexico do the same thing with their cooking.
One big pork butt in large chunks.
One can of pineapple nectar.
1/4 cup lemon juice.
1/3 bottle of orange soda pop with real sugar.
Juice of 4 limes including peels.'
Garlic powder.
Fresh garlic.
One whole onion sliced.
One package of Achiote Condimentado,3.5 ounces.
Mixed it up in lime juice and pineapple nectar because it comes in a brick with other spices added.
All of this stuff is mixed with the pork in the kettle and am letting it soak for at least two hours.
I figured I needed some sort of leaf covering so I went out back and picked the leaves from a sour orange tree. and set a few on top.

The picked onion on the side.
Lime juice with rinds included.
Salt 1/2 teaspoon.
Two chopped habanero peppers.
A pinch of achiote powder
Pineapple nectar 1/4 cup maybe.
two crushed cloves of garlic one
One large red onion sliced the way you like it.
It is in the refrigerator soaking.

Here's a few pictures.
The last one is the pickled onions.

Not being one to let things go to waste I took the ends and outer skins from the onions I started a fermenting experiment with and put them on top.
Then I got the wild idea of using loquat leaves on top of everything.
Loquat leaves are use to make a tea with and its healthy to boot.
I'm always thinking outside the box.
I let the pork marinate for 3 hours on the stove top and it is now in the oven at 375 cooking in these wonderful juices.

Had to have some guacamole to go with it.
Two large avocados.
Zest of one lime.
One peeled lime.
Black pepper.
Salt.
Guacamole salsa.
Mayonnaise.
Garlic powder.
One chopped habanero.
Grated dried cotija cheese.

Three and one half hours into the cook and the smell is driving me batty.
I left the Pozole soup out all night covered on the stove and it has been heating up in the kettle too.
Yeah I know some of you would think what the devil you didn't refrigerate it?
I go old school and know what I am doing, the heating up of the soup will kill anything that can make you sick and it is the way of the days before refrigeration and the way I was raised.
I can bet anyone a million dollars my soup is less contaminated than a fresh chicken from the store any day of the week.
Heat kills but today I will refrigerate it.

AHHH, I remember researching for that dish. Don't feed the neighbors, they might shoot you to restore the balance.

There's one curse word/reference in this video but it will start after that.

The movie reference is a classic.

Folks never in my life have I ever cooked a pork butt so tinder and flavorful.
Never have I tasted anyone else's either that was as tinder.
It is like meat jello.
Cooked for 5 hours in citrus juice pineapple juice and fat.
Mine had more juices but it is what I wanted.
The toppings were over the top.
God this stuff is good.
I may have to shoot the cook just to restore the balance.
Oh man this stuff is good.
Wow.

I dont know where they got this pork butt at the Jalisco market but it was nothing like the ones you buy at the store.
It was like a never ending pork belly from one side to the next.
They dont sell or at least have pork butt on display because they use it to make carnitas.
I had to ask for it.
They sell meat like they would in Mexico not the US.