PURECO PIBIL
5 lb. pork butt cut into 2-inch squares
5 Tbs achiote seeds (aka annatto)
2 tsp. cumin
1 Tbs. pepper
8 allspice berries
Grind together into a powder
1/2 C. orange juice
1/2 C. white vinegar
2 Tbs. salt
2 habeneros seeded & veined
splash of tequila
Add powder and blend smooth.
Pour over meat in pan lined with foil, seal with foil to keep steam in while cooking at 325º for 4 hours
Served with Spanish rice
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