This dish ROCKS! Takes a long time to prepare but it is well worth it.
The Recipe-
Puerco Pibil(Slow Roasted Pork)
Preheat oven to 325 degrees
What you need-
White or Spanish Rice
5 LBS Pork Butt
(Achiota Paste)
5 TBSP Annatto Seeds
2 TSP Cumin Seeds
1 TBSP Pepper Corns
8 Whole All Spice
½ TSP Cloves (Sticks)
Couple of Habanero Peppers (No seeds or veins) (Sub Jalapenos if desired.)
½ Cup Orange Juice
½ Cup White Vinegar
2 TBSP Salt
5 Lemons
8 Cloves of Garlic
the finest Tequila you can find
How to do it-
Use a coffee grinder to grind Achiota Paste to a fine powder. Liquefy Achiota Paste and all other ingredients in a blender. Add a splash of the finest Tequila you can find.
Cut Pork Butt into 2' squaresm place meat in a large ziplock bag and pour in Achiota Paste.
Line a large baking pan with the banana leaves, add meat to pan, cover with more banana leaves, then seal the pan with tin foil.
Bake at 325 degrees for 4 hours.
Serve over a bed of white or Spanish rice.
Enjoy!!!
The Recipe-
Puerco Pibil(Slow Roasted Pork)
Preheat oven to 325 degrees
What you need-
White or Spanish Rice
5 LBS Pork Butt
(Achiota Paste)
5 TBSP Annatto Seeds
2 TSP Cumin Seeds
1 TBSP Pepper Corns
8 Whole All Spice
½ TSP Cloves (Sticks)
Couple of Habanero Peppers (No seeds or veins) (Sub Jalapenos if desired.)
½ Cup Orange Juice
½ Cup White Vinegar
2 TBSP Salt
5 Lemons
8 Cloves of Garlic
the finest Tequila you can find
How to do it-
Use a coffee grinder to grind Achiota Paste to a fine powder. Liquefy Achiota Paste and all other ingredients in a blender. Add a splash of the finest Tequila you can find.
Cut Pork Butt into 2' squaresm place meat in a large ziplock bag and pour in Achiota Paste.
Line a large baking pan with the banana leaves, add meat to pan, cover with more banana leaves, then seal the pan with tin foil.
Bake at 325 degrees for 4 hours.
Serve over a bed of white or Spanish rice.
Enjoy!!!