Puerco Pibil Yucatan Style Slow Roasted Pork Recipes

PUERCO PIBIL

Steps:

• Using the coffee ginder, grind Annato, Cumin Seed, Cloves, Allspice, and Peppercorns into a fine powder.
• Remove seeds and inner membrane from habanero.
• Add vinegar, orange juice, habanero, salt, garlic, and spice powder to blender. Blend on high for 30-60 seconds.
• Add juice of five lemons and Tequila and blend for another 30-60 seconds. Congratulations, you've just made achiote paste.
• Cut pork into 2 inch cubes and place in a large ziplock bag; pour achiote paste over pork. Seal bag and mush bag around to spread the paste over the pork. Refrigerate for 2-4 hours.
• Line the baking pan with banana leaves (or foil if you don't have leaves).
• Pour pork and achiote paste into pan.
• Cover with more banana leaves and then foil. Crimp foil around pan to make sure steam doesn't escape.
• Bake in the oven at 325° F for 4 hours.
• And bam, a dish so good you might just get whacked for making it.

PUERCO PIBIL

Steps:

• Put annato seeds, cumin seeds, peppercorns, allspice and cloves in a clean coffee grinder and grind very fine.
• Put orange juice, white vinegar, habanero peppers, ground spice powder, salt, garlic, lemon juice and tequila in blender.
• Blend until smooth.
• Place cubed pork and liquid from blender in zip loc bag and marinate for one hour.
• Line a 9x13 baking pan with banana leaves.
• Pour pork mixture directly on top of banana leaves and cover with more banana leaves.
• Cover tightly with foil.
• Bake at 325 degrees for 4 hours.

PUERCO PIBIL (YUCATAN-STYLE SLOW ROASTED PORK)

Steps:

• For the Achiote Recado....place annatto seeds and water in small saucepan over high heat; bring to boil, cover, and lower to simmer.
• Cook about 30 minutes, remove from heat, and leet seeds steep for about 2 hours, or until softened.
• Drain, then place in food processor with remaining ingredients; Blend until a smooth paste forms.
• If you would like a spicier recado, add 2-3 habaneros to the processor.
• Combine pork butt and recado in large ziploc, sealing tightly.
• Refrigerate, and let marinate for at least two days (but no longer than 5; meat will grow saltier the longer it is kept), turning occasionally.
• Place a sheet of tin foil in a sturdy pan.
• Cross banana leaves on top of the foil, and place meat in center.
• Add any remaining marinade to pork- it is important that the pork stews in its own marinade.
• Wrap leaves around the meat, covering with more leaves if necessary, to make a neat package.
• Cover pan with one more layer of foil, to prevent steam from escaping.
• [NOTE:If you are unable to get banana leaves, simply place the pork in a roasting pan, covering very tightly with tin foil- But the banana leaves look much cooler.]
• Cook in a 325-degree oven for about four hours, until pork is meltingly tender.
• Let rest for 30 minutes, then coarsely shred, removing any large fatty pieces.
• Serve with salsas, pink pickled onions, warm tortillas, and icy cold beer (or tequila, if that's your thing).