Servings 12 servings
- 5 tablespoons annatto seeds
- 1 tablespoon black peppercorns
- 1 teaspoon cloves
- 2 teaspoons cumin
- 8 allspice berries
- 1/2 cup orange juice
- 1/2 cup white vinegar
- 5 lemons juiced
- 2 habanero pepper seeded and chopped
- 2 tablespoons salt
- Splash tequila anejo
- 5 pounds pork butt trimmed and cut into 2" cubes
- 2 banana leaves cut into 16" segments
- white rice Cooked
- lime sliced
- 4 cups apple cider vinegar
- 1 tablespoon mustard seeds
- Toast annatto seeds, peppercorns, cloves, cumin, and allspice in a dry sauté pan for 3-5 minutes over medium heat, until fragrant. Pour into a spice grinder and process into a fine powder, 2-3 minutes.
- In a blender, combine orange juice, vinegar, lemon juice, habanero peppers, salt, tequila, and ground spices. Blend on high speed for 30-60 seconds, until well-combined. Combine marinade and pork in a large plastic bag, massage until evenly coated, and allow to marinate for 30 minutes.
- Preheat oven to 325F. Line a deep casserole with banana leaves, and pour pork into the center. Wrap banana leaves around the pork, seal tightly with aluminum foil, and roast for 4 hours.
- Serve with rice, lime slices, and cilantro.
- To serve with tacos: while pork roasts, combine red onion and mustard seeds in a large heatproof bowl, and cover with boiling apple cider vinegar. Let steep for 30 minutes, and serve over tacos.
Annatto seeds and bannana leaves can be found at Mexican grocers. The first time Dan cooked this, he went to La Villa in Spring Hill. https://www.bingingwithbabish.com/recipe/2017/8/08/puerco-pibil
Calories: 672kcal | Carbohydrates: 32g | Protein: 55g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 164mg | Sodium: 2039mg | Potassium: 834mg | Fiber: 2g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 31.4mg | Calcium: 50mg | Iron: 4.5mg