Puerco Pibil Recipe
Puerco Pibil Notes
I was watching a DVD and found this recipe as part of the special features. I was intrigued by the role the food played.
- 5 pounds pork butt, cut into 2 inch 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, fresh or dried, cleaned and minced (optional)
- 1/2 cup orange juice
- 1/2 cup white vinegar
- 8 garlic cloves
- 2 tablespoons salt
- 5 lemons
- 1 shot of tequila
- banana leaves (optional)
Grind the annato seeds, cumin seeds, whole peppercorns, whole cloves, and whole allspice in a mortar and pestle, molcajete y tejolote, spice grinder or coffe grinder.
Blend the cleaned and chopped habanero peppers with the orange juice, vinegar, garlic and salt.
Mix the dry spices with the liquid.
Add the juice of 5 lemons and a nice splash of tequila.
Place the cubed pork butt in a large zip lock bag and add the marinade. Soak 4-6 hours, in refrigerator, turning several times.
Line (8x13) baking pan with banana leaves. Pour in pork along with the marinade. Cover with Banana leaves and seal the pan with foil. Bake in a 325 F degree oven for 4 hours.
Banana leaves are optional, because I haven't found any locally yet.
Take it easy on Habanero peppers. HOT!HOT!!HOT!!!
Preground spices can be used in place of the whole spices, but the brilliant flavor of freshly ground spices really makes this dish what it is!
(Editor's note: It may be helpful to read the hints left in the reviews of this recipe. Another suggestion, given to us by Dennis from Rawlins, Wyoming, is to add brown sugar to the marinating mix, use limes instead of lemons, and only cook 3 to 3 1/2 hours in aluminum foil.)