You can also watch the video on You Tube: Puerco Pibil by Robert Rodriguez
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- 5 lb
- pork butt, cut into 2 inch cubes
- 5 Tbsp
- annato seeds
- 2 tsp
- cumin seeds
- 1 Tbsp
- whole black pepper
- 1/2 tsp
- whole cloves
- allspice berries
- habanero peppers, fresh or dried. cleaned and minced (optional)
- 1/2 c
- orange juice, fresh
- 1/2 c
- white vinegar
- 8 clove
- 2 Tbsp
- 1 oz
- 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!
This recipe was provided by Kenton Bolte from Seattle.
2Serve over white rice