Ingredients for Puerco Pibil
- Pork Butt
- Annatto Seeds
- 1 tablespoon cumin seeds
- Black Peppercorns
- Whole Allspice
- Whole Cloves
- 2-3 habanero peppers (adjust to taste)
- 1 cup orange juice
- ½ cup white vinegar
- 2 teaspoons salt
- 4 cloves garlic, minced
- Lemons
- 2 tablespoons tequila
- Banana Leaf
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How to Make Puerco Pibil
- Combine 1 tbsp achiote seeds, 1 tbsp cumin seeds, 1 tsp black peppercorns, 1 tsp allspice berries, and 1 tsp cloves in a clean coffee grinder. Grind into a fine powder.
- In a blender, combine 1 cup orange juice, ½ cup white vinegar, 2-3 habanero peppers (adjust to your spice preference), the ground spice powder from step 1, 2 tsp salt, 4 cloves garlic (minced), 2 tbsp lemon juice, and 2 tbsp tequila.
- Blend until completely smooth and emulsified.
- Cut 3 lbs pork shoulder into 2-inch cubes. Place the pork cubes and the marinade from the blender into a large zip-top bag. Marinate in the refrigerator for at least 1 hour, or preferably overnight.
- Preheat your oven to 325°F (160°C). Line a 9x13 inch baking pan with banana leaves, overlapping them to cover the bottom and sides.
- Arrange the marinated pork cubes on top of the banana leaves in the baking pan. Cover the pork with more banana leaves.
- Cover the baking pan tightly with aluminum foil.
- Bake for 4 hours, or until the pork is incredibly tender and easily shreds with a fork. If needed, you can add a small amount of water or broth during baking to prevent drying.
- Once cooked, let the pork rest for at least 15 minutes before shredding. Serve on tacos, in tortas, or alongside your favorite sides.
Nutrition Information (Approximate per serving)
Sodium
80 g
Sugar
11g
Fat
77g
Carbs
2g
