Cochinita Pibil
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  1. 5 pounds pork butt, cut into 2 inch cubes
  2. 5 tablespoons annato seeds
  3. 2 teaspoons cumin seeds
  4. 1 tablespoon whole black pepper
  5. 1/2 teaspoon whole cloves
  6. 8 whole allspice berries
  7. 2-3 habanero Peppers, fresh or dried, cleaned and minced (optional)
  8. 1/2 cup orange juice
  9. 1/2 cup white vinegar
  10. 8 garlic cloves
  11. 2 tablespoons salt
  12. 5 lemons
  13. 1-2 shots of tequila
  14. 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 in a blender.
  3. Blend then add the dry spices.
  4. Add the juice of 5 lemons and a nice splash of tequila.
  5. Pace the cubed pork butt in a large zip lock bag and add the marinade.
  6. Soak 4-6 hours/overnight, in refrigerator, turning several times.
  7. Line (8×13) baking pan with banana leaves.
  8. Pour in pork along with the marinade.
  9. Cover with Banana leaves and seal the pan with foil.
  10. Bake in a 325 F degree oven for 3 hours.
  11. Crack it open at 3 see how its doing and if it needs more put it back.