Puerco Pibil
- 5 T. annatto seeds
- 2 t. cumin seeds
- 1 T. whole black pepper
- 8 whole allspice berries
- 1 t. cloves
- 2 habanero peppers
- 2 T. salt
- 8 cloves garlic
- 1/2 c. orange juice
- 1/2 c. white vinegar
- 5 lemons, juiced
- 1 shot (1 1/2 oz.) tequila
- 5 lbs. pork butt
- banana leaves
- 1.grind the dried spices (annatto, cumin, black pepper, allspice, and cloves), thoroughly (I'd use a blade-style coffee grinder, though not one that I ever intend to use for coffee again)
- 2.mince the habenero peppers, after removing the seeds
- 3.combine orange juice, vinegar, lemon juice, tequila, dried spices, minced habenero, salt, and garlic in a blender. Liquify.
- 4.cut pork into 2 inch squares, place in a large ziplock bag, and fill with the marinade
- 5.let marinate for at least twenty minutes (overnight is fine, too)
- 6.line a 9" x 12" pan with banana leaves, pour pork & marinade in, cover with more banana leaves, cover tightly with foil
- 7.cook at 325 degrees F. for four hours
- Serve over white or Spanish rice.
- (I omit the banana leaves, and cook until just tender - less than four hours.)
seeds, cumin seeds, black pepper, berries, cloves, peppers, salt, garlic, orange juice, white vinegar, lemons, shot, pork butt, banana
Taken from www.epicurious.com/recipes/member/views/puerco-pibil-50009498 (may not work)