Puerco Pibil is a slow roasted pork dish from the Yucatan of Mexico.
1. Add the Annatto seeds, cummin seeds, black pepper, allspice, and clove to the coffee grinder. Grind it to a FINE FINE dust. No chunks whatsoever.
2. Cut up the habanero/jalapeno peppers. If you wanna tame it down, cut out the veins and seeds. For that extra kick, keep them in.
3. Put the OJ, vinegar, salt and garlic into a blender. Add the peppers and spices to the blender. Cut the five lemons in half and add the juice, and a shot of tequila. Blend this mix really well.
4. Cut the pork into 2 inch squares. Put all the meat into the ziploc bag, and then add the sauce you now have. You can marinate it for up to 24 hours, or do it instantly.
5. Line the baking pan with the banana leaves. Dump the meat/sauce into it, and add more leaves on top. Tuck them in together, and then cover the dish TIGHTLY with aluminum foil. DO NOT let out any steam, as that’s what it take to cook.
6. Put it in the oven at 325 degrees for 4 hours. Serve over a bed of white rice, or spanish rice, with a nice cold beer.
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Serving Size: 1 Serving (272g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 453 | ||
Calories from Fat: 270 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.9g | 40 % | |
Saturated Fat 10.3g | 52 % | |
Monounsaturated Fat 13.3g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 124.7mg | 38 % | |
Sodium 119mg | 4 % | |
Potassium 761.6mg | 20 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 5.5g | ||
Protein 36.5g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 453
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