Puerco Pibil
photo by swtlove2309
- Ready In:
- 5hrs
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 5 lbs pork butt, cubed into 2 inch pieces
- 5 tablespoons annatto seeds
- 2 teaspoons cumin seeds
- 1 tablespoon black peppercorns
- 8 whole allspice
- 1⁄2 teaspoon whole cloves
- 2 red habanero peppers, diced (remove seeds and membrane)
- 1⁄2 cup orange juice
- 1⁄2 cup white vinegar
- 2 tablespoons salt
- 8 cloves garlic, peeled
- 5 lemons, juiced
- 1 tablespoon tequila
- banana leaf
directions
- Put annato seeds, cumin seeds, peppercorns, allspice and cloves in a clean coffee grinder and grind very fine.
- Put orange juice, white vinegar, habanero peppers, ground spice powder, salt, garlic, lemon juice and tequila in blender.
- Blend until smooth.
- Place cubed pork and liquid from blender in zip loc bag and marinate for one hour.
- Line a 9x13 baking pan with banana leaves.
- Pour pork mixture directly on top of banana leaves and cover with more banana leaves.
- Cover tightly with foil.
- Bake at 325 degrees for 4 hours.
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Reviews
-
This is an excellent pork dish. From what I can gather, annatto seeds are used for color, so I substituted safflower or "Mexican saffron." I used 2 habanaros peppers, but will use only 1 next time. I only marinated for 4 hours and it seemed fine. Delicious bright flavor from the lemon juice and vinegar. I served this with Mexican Rice (Recipe #117892), Corn and cheddar spoon bread (Recipe #217913) and chili and lime refried beans. All were a hit with my dinner guests!! Thank you Robert Rodriguez!
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.