(Serves 10-12 but freezes well)
3kg neck of pork, cut into a few large pieces, 1 habanero or Scotch bonnet chilli, de-seeded and finely chopped, 50g butter. For the marinade: 1tsp allspice berries (if unavailable use equal parts ground cinnamon, cloves, nutmeg, and black pepper), 2tsp freshly ground cumin seeds, ½tsp cloves, 1tsp peppercorns, 100g achiote paste (optional), 3tbsp cider vinegar, 1 medium onion, coarsely chopped, 3 fat garlic cloves, coarsely chopped, Large bunch of fresh oregano or 1tsp dried oregano, 3 fresh bay leaves, 2tbsp sea salt, 3tbsp olive oil, Juice of 6 oranges (about 450ml).
1. First make the marinade. Warm the spices in a dry frying pan for a few minutes, then grind to a fine powder. Place in a blender with the achiote (if using) and vinegar, onion, garlic, herbs, salt and olive oil, and pulse to start breaking up the achiote. Slowly pour in the orange juice with the motor running to form a smooth paste.
2. Pour about two-thirds of the marinade over the pork, ensuring that it’s thoroughly coated. Refrigerate overnight. Freeze your remaining marinade or keep it fresh for a week in the fridge (and try it with something else, like barbecued chicken).
3. Preheat the oven to 130C/250F/gas mark 1. Transfer the pork and its marinade to a large casserole dish and add the chopped chilli and butter. Bring to simmering point then cover with foil and a tight-fitting lid, and cook as slowly as possible for three to four hours, until the pork is soft and falling apart. Serve with rice.