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 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.

Yields

4 to 8 servings

Thanks To

Able Blakley, Savory Spice—Oklahoma City, OK owner

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Savory Spice Shop Ingredients
Four Corners Peppercorn Blend 1 oz bag $3.70
Peppercorns, Szechwan 2 floz bottle $4.15
Allspice Berries, Jamaican 1/2 oz bag $1.40
Cumin Seeds, Whole, Organic 1 oz bag $2.35
Achiote Paste $4.50
Salt Kosher $6.65
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