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PUERCO PIBIL INSPIRED BY ONCE UPON A TIME IN MEXICO

Picture for Puerco Pibil inspired by Once Upon a Time in Mexico

3,155,043 views  Once Upon a Time in Mexico, against all odds, played a large role in the creation of BwB - my first-ever DVD, its special features showed me that I could one day be a filmmaker *and* a chef. In this 2003 Banderas action-comedy, Johnny Depp inexplicably caps a cook for making this Yucatánian special a bit too perfectly; as director Robert Rodriguez says, make at your own peril.

5 servings

US

original

metric

INGREDIENTS

annatto seeds

5 tbsp annatto seeds

black peppercorns

1 tbsp black peppercorns

cloves

1 tsp cloves

cumin seed

2 tsp cumin seed

allspice berries

8 allspice berries

orange juice

½ cup orange juice

white vinegar

½ cup white vinegar

lemons,

5 juiced lemons,

of garlic

8 cloves of garlic

habanero peppers, seeded and chopped

2 habanero peppers, seeded and chopped

salt

2 tbsp salt

Splash of quality anejo tequila

Splash of quality anejo tequila

pork butt, trimmed and cut into 2 inch cubes

5 pounds pork butt, trimmed and cut into 2 inch cubes

banana leaves, cut into 16 segments

2 inch banana leaves, cut into 16 segments

Cooked white rice

Cooked white rice

Lime wedges

Lime wedges

Cilantro

Cilantro

red onion, sliced

1 red onion, sliced

apple cider vinegar

4 cups apple cider vinegar

mustard seeds

1 tbsp mustard seeds

Corn tortillas

Corn tortillas

DIRECTIONS

1.

Toast annatto seeds, peppercorns, cloves, cumin, and allspice in a dry sauté pan for 3-5 minutes over medium heat, until fragrant. Pour into a spice grinder and process into a fine powder, 2-3 minutes.

annatto seeds

5 tbsp annatto seeds

black peppercorns

1 tbsp black peppercorns

cloves

1 tsp cloves

cumin seed

2 tsp cumin seed

allspice berries

8 allspice berries

2.

In a blender, combine orange juice, vinegar, lemon juice, garlic cloves, habanero peppers, salt, tequila, and ground spices.  Blend on high speed for 30-60 seconds, until well-combined.  Combine marinade and pork in a large plastic bag, massage until evenly coated, and allow to marinate for 30 minutes.

orange juice

½ cup orange juice

white vinegar

½ cup white vinegar

lemons,

5 juiced lemons,

of garlic

8 cloves of garlic

habanero peppers, seeded and chopped

2 habanero peppers, seeded and chopped

salt

2 tbsp salt

Splash of quality anejo tequila

Splash of quality anejo tequila

3.

Preheat oven to 325°F.  Line a deep casserole dish with banana leaves, and pour pork into the center.  Wrap banana leaves around the pork, seal tightly with aluminum foil, and roast for 4 hours.

banana leaves, cut into 16 segments

2 inch banana leaves, cut into 16 segments

pork butt, trimmed and cut into 2 inch cubes

5 pounds pork butt, trimmed and cut into 2 inch cubes

4.

Serve with rice, lime wedges, and cilantro.

Cooked white rice

Cooked white rice

Lime wedges

Lime wedges

Cilantro

Cilantro

5.

To serve with tacos: while pork roasts, combine red onion and mustard seeds in a large heatproof bowl, and cover with boiling apple cider vinegar.  Let steep for 30 minutes, and serve over tacos.

red onion, sliced

1 red onion, sliced

mustard seeds

1 tbsp mustard seeds

apple cider vinegar

4 cups apple cider vinegar

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