Puerco Pibil (Yucatan-Style Slow Roasted Pork)

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READY IN:
76hrs
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. For the Achiote Recado....place annatto seeds and water in small saucepan over high heat; bring to boil, cover, and lower to simmer.
  2. Cook about 30 minutes, remove from heat, and leet seeds steep for about 2 hours, or until softened.
  3. Drain, then place in food processor with remaining ingredients; Blend until a smooth paste forms.
  4. If you would like a spicier recado, add 2-3 habaneros to the processor.
  5. Combine pork butt and recado in large ziploc, sealing tightly.
  6. Refrigerate, and let marinate for at least two days (but no longer than 5; meat will grow saltier the longer it is kept), turning occasionally.
  7. Place a sheet of tin foil in a sturdy pan.
  8. Cross banana leaves on top of the foil, and place meat in center.
  9. Add any remaining marinade to pork- it is important that the pork stews in its own marinade.
  10. Wrap leaves around the meat, covering with more leaves if necessary, to make a neat package.
  11. Cover pan with one more layer of foil, to prevent steam from escaping.
  12. [NOTE:If you are unable to get banana leaves, simply place the pork in a roasting pan, covering very tightly with tin foil- But the banana leaves look much cooler.]
  13. Cook in a 325-degree oven for about four hours, until pork is meltingly tender.
  14. Let rest for 30 minutes, then coarsely shred, removing any large fatty pieces.
  15. Serve with salsas, pink pickled onions, warm tortillas, and icy cold beer (or tequila, if that's your thing).

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