Thursday, April 16, 2015

Pureco Pibil



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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