Okie dokie, I've mooched off your culinary ideas long enough, it's about time I share. I've tried this recipe after learning it from watching
Once Upon a Time in Mexico on DVD. The movie sucked balls, but the special features were cool. Especially Robert Rodriquez's cooking school. Here he goes into detail along with a video about how to make
Cochinita Pibil, a pork favorite from the south of Mexico.
I made this dish last Thanksgiving and it was a hit. The pork was soooo juicy, tender and soft. Tangy too. That must of been due to the anato (achiote) seeds. But when you bit into the pork, it just melted like butter.
Here's the video with all the instructions and I'll also write out all the ingredients so you don't have to pause and rewind:
http://www.youtube.com/watch?v=gO8EiScBEjA
Cochinita Pibil aka Puerco Pibil
5 tablespoons of Anato Seeds (aka Achiote seeds)
2 teaspoons of Whole Cummin Seeds
1 tablespoon of pepper
8 whole allspice seeds
1/2 teaspoon of whole cloves
^^^Grind all the spices up in a spice grinder or something similar. Try not to use your coffee grinder, but that will work. Except your coffee will then have a weird taste to it later.
2 Habanero Peppers - remove the stem, seeds and chop well. use 3 if you like to sweat. use 5 if you like waking up the next morning after a spicy meal and grabbing your ankles while sitting on the porcelain throne.
1/2 cup of Orange Juice
1/2 cup of White Vinegar
^^^Mix all of the above including spices and add:
2 tablespoons of salt
8 cloves of garlic (or 1/3 of a cup)
AND BLEND IT ALL to a liquid.
^^^Add the juice of 5 lemons (or 1 cup of lemon juice) and
2 shots of your finest Tequila. I recommend Casa Nobles Silver, but it's subjective.
Now get 5 lbs of Pork Shoulder (aka pork butt) and cut it into 2" squares.
Get a large zip lock bag and put the cut up pork in it, followed by your marinade and shake well.
Buy Banana Leaves from your local Asian market or Ethnic food store, check the frozen section! Get a good size baking pan to hold all the contents and line the pan with the banana leaves. Leave no gaps and dump all the contents in. Cover it tightly with the banana leave and then seal with it so that no foil escapes.
Bake for 4 hours at 325 degrees.
Serve with white rice or
Spanish Rice.
Enjoy!
