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Puerco Pibil

on pork, mexican

I originally got this recipe from the DVD extras of “The Mexican”. I don’t know where Robert Rodriguez got it from.

I tried to use chicken instead of pork for some chicken-only friends and it was awful - the fat that the pork provides is absolutely necessary.

Ingredients:

  • 5 pounds pork butt, cut into 2 inch cubes
  • banana leaves (optional, but highly recommended)
  • ½ cup orange juice
  • ½ cup vinegar
  • 2 tablespoons of salt (skip the salt if using premade achiote paste)
  • juice of 5 lemons
  • 8 cloves garlic
  • 2 habanero peppers, chopped
  • 1 tablespoon of tequila

Annatto paste (achiote):

  • 5 tablespoons annatto seeds
  • 2 teaspoons of cumin
  • 1 tablespoon of black peppercorns
  • 8 piece of allspice
  • ½ teaspoon of cloves

Instructions:

  1. Preheat oven to 325° F

  2. In a blender, blend annatto paste and the rest of the ingredients except banana leaves and pork.

  3. In a large bowl mix pork and annatto mixture until pork is evenly coated.

  4. Line a deep roasting pan with banana leaves, put the pork mixture and cover with another layer of banana leaves. Cover tightly with tin foil and bake in a 325° F oven for 4 hours.