Able’s Peppercorn Puerco Pebil Recipe
4 to 8 servings
Active Prep: 15 min
Cook: 3 hours
- 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. Kosher Salt
- 1/4 cup tequila, optional
- 1 to 2 fresh habanero chiles*, optional
- 4 lbs. pork shoulder/butt
- banana leaves*, optional
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*Seed habanero chiles for less heat. Banana leaves are optional but very cool and add to the presentation of the dish.
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.
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.
Able Blakley, Savory Spice—Oklahoma City, OK owner