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Puerco Pibil (Cochinita Pibil)

Ingredients

For the ground spices

  • 5 tablespoons achiote annatto seeds
  • 2 1/4 teaspoons cumin seeds
  • 1 tablespoon black peppercorns
  • 8-10 whole allspice berries
  • 8-10 whole allspice berries

For the puerco pibil

  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup of white vinegar
  • 2 tablespoons salt
  • Juice of 3 lemons
  • 10 garlic cloves smashed
  • 1-2 red or green jalapeño peppers seeded and chopped
  • 1-2 tablespoons Premium Tequila I used Patron
  • 5-6 pounds pork butt or shoulder cut into 2 inch cubes
  • Banana leaves

Instructions

For the spices:

  • In a small skillet, toast the spices over low heat until very fragrant, 6-10 minutes. Be sure to stir often to ensure the spices don't burn. Grind the spices in a coffee grinder. If you don't own a coffee grinder, toast the spices and grind them in a food processor, or using a mortar and pestle.

For the Pork:

  • In a blender, or using an immersion hand blender, blend the spices, orange juice, white vinegar, salt, lemon juice, garlic cloves, jalapeño peppers, and tequila until smooth. Adjust the spices as needed.The mixture will resemble more like a liquid marinade than a paste.
  • In a large bowl combine pork and achiote spice mixture until pork is evenly coated.
  • Line a deep roasting pan with banana leaves, add the pork mixture and cover with another layer of banana leaves. Cover very tightly with aluminum foil and bake in a 325° F oven for 4 hours.
  • Serve with Cilantro Lime or plain white rice.