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Able’s Peppercorn Puerco Pebil

Yields: 4 to 8 servings
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Savory Spice Shop Ingredients
Four Corners Peppercorn Blend 1 oz bag $2.95
Allspice Berries, Jamaican 1/2 oz bag $1.20
Cumin Seeds, Whole, Organic 1 oz bag $2.05
Achiote Paste $4.00
Salt Kosher $3.75

The pepper factor is amplified in this twist on a traditional Mayan-style puerco (or cochinita) pebil, a flavorful, slow-roasted pork dish.

Ingredients:

Notes:

*Seed and devein habanero chiles for less heat. Banana leaves are not completely necessary, but they are very cool and add to the presentation of the dish.

Directions:

Place Four Corners, Szechwan, allspice and cumin in a coffee/spice grinder and grind to a very fine powder. Place powder, achiote paste, garlic, vinegar lemon juice, orange zest and juice, salt, tequila, and habanero chiles in a blender and blend thoroughly. Cut pork into 2-inch cubes and place in a large zip top bag. Pour contents of blender into bag, seal and refrigerate overnight. Line a baking dish with banana leaves, if using, leaving enough overhang to cover top. Pour pork and marinade into the dish along with ½ cup water. Wrap banana leaves over pork to cover completely. Cover dish with aluminum foil and/or lid. Slow roast in a 325-degree oven for 3 hours, or until pork pieces are so tender they're falling apart.

Serving Suggestions:

Serve on banana leaves over rice with garnishes like cilantro, pickled onions or a crumbled Latin cheese, such as queso seco. If you are saving any pork for later, remove it from the banana leaf wrapping first.

Yields:

4 to 8 servings

Thanks to:

Able Blakley, Savory Spice Shop—Oklahoma City, OK owner
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Able’s Peppercorn Puerco Pebil

“I have just received my order and want to say WOW! Oh wow! I am so pleased with the taste of the spice blends and look forward to using them over the weekend and beyond. Oh, my goodness, they are good.”

-Joyce B. of Opelika, AL

Able’s Peppercorn Puerco Pebil


Yields: 4 to 8 servings

Ingredients:

Notes:

*Seed and devein habanero chiles for less heat. Banana leaves are not completely necessary, but they are very cool and add to the presentation of the dish.

Directions:

Place Four Corners, Szechwan, allspice and cumin in a coffee/spice grinder and grind to a very fine powder. Place powder, achiote paste, garlic, vinegar lemon juice, orange zest and juice, salt, tequila, and habanero chiles in a blender and blend thoroughly. Cut pork into 2-inch cubes and place in a large zip top bag. Pour contents of blender into bag, seal and refrigerate overnight. Line a baking dish with banana leaves, if using, leaving enough overhang to cover top. Pour pork and marinade into the dish along with ½ cup water. Wrap banana leaves over pork to cover completely. Cover dish with aluminum foil and/or lid. Slow roast in a 325-degree oven for 3 hours, or until pork pieces are so tender they're falling apart.

Serving Suggestions:

Serve on banana leaves over rice with garnishes like cilantro, pickled onions or a crumbled Latin cheese, such as queso seco. If you are saving any pork for later, remove it from the banana leaf wrapping first.

Yields:

4 to 8 servings

Thanks to:

Able Blakley, Savory Spice Shop—Oklahoma City, OK owner
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.