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Test Kitchen Approved

Able’s Peppercorn Puerco Pebil

Recipe By Able Blakley, Savory Spice—Oklahoma City, OK owner

Prep Time

15 Minutes

Cooking Time

3 Hours

Recipe By Able Blakley, Savory Spice—Oklahoma City, OK owner

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

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.

Recipe Notes

*Seed habanero chiles for less heat. Banana leaves are optional but very cool and add to the presentation of the dish.

Ingredients






8 cloves garlic

½ cups apple cider vinegar

2 lemons, juiced

1 orange, zest grated, juiced

1 Tbsp. Kosher Salt

¼ cups tequila, optional

1 to 2 fresh habanero chiles*, optional

4 lbs. pork shoulder/butt

banana leaves*, optional

Savory Spice ingredients in this recipe

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 1/2 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.