Puerco Pibil de Robert Rodriguez
Carbs Per Serving: Negligible
Effort: Medium
Ingredients:
5 Tbs. annato seeds
2 Tbs. salt
1 Tbs. peppercorns
8 whole allspice
2 tsp. cumin
1/2 tsp. whole cloves
8 garlic cloves, minced
2 habañeros (deveined, seeds removed. Please be careful)
1/2 cup orange juice
1/2 cup white vinegar
juice of 5 lemons
splash of tequila
5 lb. pork butt, cut into 2″ cubes
1 lb. banana leaves
Combine all whole spices in a coffee grinder or spice mill. Grind them well, to a fine powder.
In a blender or food processor, combine spice powder, garlic, habañeros, orange juice, vinegar, lemon juice, and tequila.
Place the pork in a large ziplock bag and add the marinade; shake well. Marinate for 12 to 24 hours, shaking 2 or 3 times.
Preheat oven to 325º F. Line a baking pan with the banana leaves – you will wrap 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 with banana leaves. Put more leaves on the top. Cover the whole thing with tinfoil and seal the edges so no steam escapes.
Bake for 4 hours or until pork is tender and falling apart. Serve with a slotted spoon and avoid the marinade. This is incredibly spicy, but good!
So good, Johnny Depp will need to kill you. (For explanation, see Once Upon a Time in Mexico)
Technorati Tags: Puerco Pibil, pork, recipe, low-carb, diet
