Able’s Peppercorn Puerco Pebil Recipe
YIELD
4 to 8 servings
TIME
Active Prep: 15 min
Cook: 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. 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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NOTES
*Seed habanero chiles for less heat. Banana leaves are optional but 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 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.
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.
Able Blakley, Savory Spice—Oklahoma City, OK owner
NUTRITION
