Puerco Pibil from Once Upon a Time in Mexico

• porciones: 8-10

Ingredientes

5 tbsp annatto seeds

1 tbsp whole black peppercorns

1 tsp whole cloves

2 tsp cumin seeds

8 allspice berries

1/2 cup orange juice

1/2 cup distilled white vinegar

Juice of 5 lemons

8 garlic cloves

2 habanero chiles, seeded, deveined, and chopped

2 tbsp kosher salt

Splash of high-quality añejo tequila

5 pound bone-in pork shoulder, trimmed and cut into 2-inch cubes, bone discarded

2 banana leaves, cut into 16-inch lengths

4 cups apple cider vinegar

1 red onion, sliced

1 tbsp mustard seeds

Corn tortillas

Cotija cheese, crumbled, for serving

Instrucciones

In a small dry skillet, combine the annatto seeds, peppercorns, cloves, cumin, and allspice and toast over medium heat for 3-5 mins, until fragrant. Transfer to a spice grinder and process until ground into a fine powder, 2-3 mins. Transfer to a blender and add the orange juice, white vinegar, lemon juice, garlic, habaneros, salt, and tequila. Blend on high speed until the marinade is well-combined, 30 to 60 seconds.

Place the pork in a large resealable plastic bag, pour in the marinade, seal, and mssage until the pork is evenly coated. Let marinate at room temp for 30 minutes or in the refrigerator for up to 4 hours.

Preheat the oven to 325F.

Line a 9x13 inch baking dish with the banana leaves and pour the pork and the marinade into the center. Wrap the leaves around the pork, then wrap the baking dish tightly in aluminum foil to trap in the steam. Roast for 4 hours, or until the pork is fork-tender. Remove from the oven and unwrap teh foil and banan leaves.

Meanwhile, in a medium saucepan, bring the apple cider vinegar to a boil over medium heat. In a large heatproof bowl, combine the red onion and mustard seeds and pour over the boiling vinegar. Let steep for 30 minutes.

To serve, make tacos with the pork and tortillas, and top with the cotija cheese and the pickled red onion.

Can also be served with rice, lime wedges, and chopped fresh cilantro.

Notas

Binging with Babish