Woot, this recipe makes my heart sing, cuz I love pibils! 1 glug tequila, gotta love it! Great picture too, made me wanna make it more'n ever.

You can also use these spices on chicken to make amazing fajitas

This recipe as Rob Rodriguez presents it is PERFECT! Be careful, if you aren't grinding your own spices, that "3TB peppercorns" does NOT equal 3 TB ground pepper. Always excellent!!

This dish was fantastic, although we made some modifications so it wouldn't be so spicy! I substituted one Poblano and one Red Fresno pepper for the habaneros, and used Smitty247's suggestion of white wine vinegar instead of regular. We served the meal with fried rice, refried pinto beans, and a vegetable medley with sour cream on the side. People were moments away from licking their plates after the meal, and I got plenty of compliments. Definitely will make this recipe again, it was probably the most delicious thing I cooked this entire year. One note, I would suggest marinating for about 12-14 hours; my roommate tried it a couple weeks back, and marinated for closer to 24, and it came out very acidic.

If you're not looking to create the achiote (the dry spice blend that's part of the marinade) from scratch, you can find achiote powder in most supermarkets as well as hispanic markets. I find that it works reallllly well. In fact, next time you make any Mexican dish add a packet or 2 and you'll thank yourself!

I serve Puerco Pibil several times a year. It''s a great, spicy dish.

I've made this recipe several times, and use banana leaves to line the pan. I believe that it adds flavor. Also, I use white wine vinegar rather than ordinary white vinegar because the flavor is bit less acrid.

Serve with rice or corn tortillas.

Cook Time: 4 hours
[I posted this recipe.]