Butifarra Yucateca

Cut the Pork shoulder and Pork back fat into 2.5 cm cubes. Place them in a large bowl and refrigerate while preparing other ingredients.

In a small bowl, combine the Achiote paste, minced Garlic, Mexican oregano, Ground cumin, Black pepper, Fine sea salt, Sour orange juice, minced Habanero chile, and chopped Epazote leaves. Mix thoroughly to form a marinade paste.

Add the marinade paste to the cubed Pork shoulder and Pork back fat. Mix well with your hands, ensuring all meat is evenly coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.