Able’s Peppercorn Puerco Pebil
Recipe by Able Blakley, Savory Spice—Oklahoma City, OK owner
Healthy Cooking
The pepper factor is amplified in this twist on a traditional Mayan-style puerco (or cochinita) pebil, a flavorful, slow-roasted pork dish.
Serves
6 to 8 servings
Prep Time
15 minutes
Cooking Time
3 hours
Ingredients
1 Tbsp. Four Corners Peppercorns 1 tsp. Szechwan Peppercorns 1 tsp. Jamaican Allspice Berries 1 tsp. Cumin Seeds 3 1/2 oz. Achiote Paste 8 cloves garlic 1/2 cup apple cider vinegar 2 lemons, juiced 1 orange, zest grated, juiced 1 Tbsp. Mayan Sea Salt 1/4 cup tequila, optional 1 to 2 fresh habanero chiles*, optional 4 lbs. pork shoulder/butt Banana leaves*, optionalDirections
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.
Recipe Notes
*Seed habanero chiles for less heat. Banana leaves are optional but very cool and add to the presentation of the dish.
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