Puerco Pibil

My friend Ian made me this for dinner a couple of weeks ago and it was AMAZING so I had to ask him for the recipe. I haven’t tried it yet as it takes ages but I definitely want to.

Ingredients:

  • Yucatec spice blend:
    • 5 tbsp achiote (sub: 5 tbsp sweet paprika)
    • 1 tbsp black pepper
    • 1 tsp cloves
    • 2 tsp cumin
    • 8 allspice berries
    • 1 star anise
  • 1/2 cup orange juice
  • 1/2 cup white vinegar
  • 5 lemons
  • 8 cloves garlic
  • 2 habanero peppers
  • 2 tbsp salt
  • Splash tequila
  • 5 lbs pork butt (cubed)

Serve with:

  • White rice
  • Quick pickled red onions
  • Cilantro

Method:

  1. Toast and grind the spice mix. Combine with OJ, vinegar, juice of the 5 lemons, garlic, habaneros, salt, and tequila in a blender.
  2. Marinade pork in a plastic bag with marinade in fridge for 30 mins – 2hrs (1 hr ideal)
  3. Line a casserole with aluminium foil, pour pork and marinade into the centre, seal tightly, and roast for 4 hours in a 175 degree oven.
  4. Pull apart the pork with forks.
  5. Serve on white rice, top with cilantro and quick pickled red onions.