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


YIELD
4 to 8 servings

TIME
Active Prep: 15 min
Cook: 3 hours

INGREDIENTS

Add all Savory items to cart

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.

THANKS TO
Able Blakley, Savory Spice—Oklahoma City, OK owner

NUTRITION
Dairy-Free
Gluten-Free



ITEMS IN THIS RECIPE

28
Achiote Paste  
$4.50
32
3 lbs  
$6.65

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