02/06/2004 Archived Entry: "Puerco (Cochinita) Pibil"

Puerco Pibil (Cochinita Pibil)
-The "Robert Rodriguez version" from Once Upon a Time in Mexico

The meat:
5 lbs of Pork butt cut into 2" cubes
1 lb of banana leaves

For the marinade (anchiote paste):
5 TB annato seeds
2 TB salt
1 TB peppercorns
8 whole allspice
2 tsp cumin

1/2 tsp whole cloves
8 minced garlic cloves
2 habaneros (deveined, remove seeds)
1/2 cup orange juice
1/2 cup white vinegar
juice of 5 lemons
"splash" of your finest tequila

*Mix all dry dry spices in a coffee grinder or spice mill. Grind it well, to a fine powder.
Use the coffee grinder *only* for spices...
*In a blender or food processor, blend everything together.
*In a ziplog bag add the pork and the marinade. Shake it up well. marinate for 12-24 hrs, shaking 2-3 times.
*In a baking pan, line it with the banana leaves - you are going to be wrapping the pork in them, so be sure to overlap them well and leave enough so the edges will overlap, making a tight "package". Dump the pork and marinade into the pan, wrap it with banana leaves. Put some more leaves on ththe top. Cover the whole thing with tinfoil and seal the edges - don't let any steam escape.
*Bake at 325' for 4 hours.

Serve over a bed of white or mexican rice. Garnish with a tomato wedge and a fresh jalapeno or serrano pepper.

It'll be so good "you might get whacked for making it."

El, you really must try this because it's puerco pibil. It's a slow-roasted pork, nothing fancy. It just happens to be my favorite, and I order it with a tequila and lime in every dive I go to in this country. And honestly, that is the best it's ever been anywhere. In fact, it's too good. It's so good that when I'm finished, I'll pay my check, walk straight into the kitchen and shoot the cook.

Replies: 3 comments

Thanks Dave. I had recommended marinating for 12-24hrs in the directions. Next time I make it I'll try the sauce & temp suggestions!

Posted by Roland @ 02/16/2004 06:26 PM CST

Ohm and one other addition: marinate the puerco at least 8 hours, or overnight, to permit the marinade to thoroughly infuse the meat.

Bon Appetite

Posted by Dave @ 02/16/2004 01:32 PM CST

Even better is to cook at 350 deg F for 4 hours. To have more of that wonderful "sauce" to pour over plated puerco and rice, increase the marinade by 1/2. Sooo gooood!!!!

Posted by Dave @ 02/16/2004 01:20 PM CST

Click Here for full sailing blog. (Wow, currently broken in I.E. Get a better browser if below looks like gibberish.)

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