Wednesday, May 1, 2013

Puerco pibil (a.k.a cochinita pibil)

-5 pounds of pork butt cut into cubes
-5 tablespoons annato seeds
-2 teaspoons cumin seeds
-1 tablespoon whole black pepper
-1/2 teaspoon whole cloves
-8 whole allspice berries
-2 habanero peppers, cleaned and minced (can be either fresh or dried, I used fresh the two times I made it)
-1/2 cup orange juice
-1/2 cup white vinegar
-8 garlic cloves
-2 tablespoons of salt
-5 lemons
-a shot of tequila
-banana leaves (optional)

Grind the dry spices (annato and cumin seeds, pepper, allspice, cloves) and set aside. You can either do it by hand in a mortar or use a spice grinder or food processor. Blend the orange juice with the habaneros (if you want to make it not too spicy take the seeds out of the habaneros), the garlic, the vinegar and the salt, then mix the ground dry spices. Add the 5 lemons and the tequila shot. Place the marinade and the cubed pork in a Ziploc bag and marinate for 4-6 hours, turning it over occasionally. Preheat your oven to 325 degrees. Line an 8x13 baking pan with the banana leaves (if you find any in your area, again, this is not necessary), pour the pork along with the marinade inside the pan and cover with the leaves and aluminum foil. Bake at 325 degrees for 4 hours. Serve over white rice or cilantro lime rice.

1 comment:

  1. Hey again...still have the stolen photos and word for word methods of preparation up I see.

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