Puerco Pibil

By sadams1001

Serve with white rice

Ingredients

• 1 Pork Shoulder (a/k/a Boston Butt) between 5 and 8 lbs
• 2 to 3 Habanero peppers
• 5 Lemons
• ½ cup White vinegar
• ½ oz Tequila
• 8 cloves Garlic
• 2 TBL Salt
• 5 TBL Annatto Seeds (approx 2 oz)
• 2 tsp Cumin Seed
• 1 TBL Peppercorn
• 8 Allspice (8 of the whole dried berries)
• ½ tsp Clove (whole)
• 1 pkg Banana leaves

Preparation

Step 1

Debone pork shoulder. Cube meat.

Remove veins and seeds from Habanero pepprs, finely chop.

Dice garlic.

In a blender, add:
• White vinegar (1/2 cup)
• Orange juice (1/2 cup)
• Juice from lemons (5 lemons)
• Garlic (8 cloves diced)
• Habanero peppers (2 or 3, seeds and veins removed, chopped)
• Salt (2 tablespoons chopped)
• Tequila (1/2 ounce)

Grind spices into a fine powder (coffee grinder works great, but don’t use the one you use for coffee).
The spices are:
• Annatto seeds (5 TBL)
• Cumin seeds (2 tsp)
• Peppercorn (1 TBL)
• Allspice (8)
• Cloves (1/2 tsp)

Add powder to juice mixture in blender. Blend.
Put meat and juice/spice mixture into Ziplock bag (or other container) to coat the meat. The meat can
marinade overnight, but not necessary. Best if at least 4 hours.

Line pan with banana leaves (if not available, just use foil), add the meat and sauce mixture, and seal
with foil.

Cook for a minimum of four hours at 325. Meat will become more tender with extended cooking time
(but the leftovers will be drier).