Puerco Pibil Pork

    • 5 pounds pork butt, cut into 2 inch cubes
    • 5 tablespoons annato seeds (4 UK table spoons)
    • OR one part tumeric to three parts paprika
    • 2 teaspoons cumin seeds (1.6 UK)
    • 1 tablespoon whole black pepper (0.8 UK)
    • 1/2 teaspoon whole cloves (0.4 UK)
    • 8 whole allspice berries
    • 2 habanero Peppers, fresh or dried, cleaned and minced (optional)
    • 1/2 cup orange juice 120ml
    • 1/2 cup white vinegar 120ml
    • 8 garlic cloves
    • 2 tablespoons salt (1.6 UK)
    • 5 lemons
    • 1 shot of tequila (44ml)
    • banana leaves (optional)
    1. Grind the annato seeds, cumin seeds, whole peppercorns, whole cloves, and whole allspice in a mortar and pestle, spice grinder or coffee grinder.
    2. Blend the cleaned and chopped habanero peppers with the orange juice, vinegar, garlic and salt.
    3. Mix the dry spices with the liquid.
    4. Add the juice of 5 lemons and a nice splash of tequila.
    5. Place the cubed pork butt in a large zip lock bag and add the marinade. Soak 4-6 hours, in refrigerator, turning several times.
    6. Line (8x13) baking pan with banana leaves. Pour in pork along with the marinade. Cover with Banana leaves and seal the pan with foil. Bake in a 325 F (160C) oven for 4 hours.

Helpful Hints

    1. Banana leaves are optional, because I haven't found any locally yet.
    2. Take it easy on Habanero peppers. HOT!HOT!!HOT!!!
    3. Preground spices can be used in place of the whole spices, but the brilliant flavor of freshly ground spices really makes this dish what it is!