My fantastically amazing friend made this for our last pot luck. The spices in the meat are absolutely to die for. I’ve never had anything quite like it.
A little bit of history: Puerco Pibil is a traditional Mexican slow-roasted pork dish from the Yucatán Península. Preparation of traditional cochinita or puerco pibil involves marinating the meat in strongly acidic citrus juice, coloring it with annatto seed and roasting the meat while it is wrapped in banana leaf.
The recipe requires a lot of prep work (along with ingredients that are not always readily available [research ahead of time], such as banana leaves and annatto seeds), but the extra effort is well worth it and locating some of the ingredients can be fun and take you to new markets/stores! Additionally, a lot of the spices used can be found in ground/powder form but it is always beneficial to grind the spices yourself.
Combine Allspice berries, Annatto seeds, Cumin seeds, Peppercorns and Whole cloves together into a spice grinder. Process until mixture becomes a fine powder.
Cut Habanero pepper removing stems and seeds (careful as pepper and fumes can be hot, gloves can be used).
Cut and hand-squeeze 5 Lemons into blender. Add Garlic cloves, Habanero pepper, Orange juice, Salt and vinegar to blender mix. Liquify until smooth.
Chop 5 pounds of boneless pork into 2-inch chunks. Once complete places meat, powder and liquid mixture in a gallon-size Ziploc bag.
Refrigerate mixture 2-12 hours, flipping every hour (or at least occasionally, for an even coat).
Line 9x12 baking dish with Banana leaves and pour mixture onto leaves, spreading evenly and wrap with excess leaves. Wrap entire dish with heavy-duty aluminum foil, creating a tight seal for the cooking process.
Cook at 325 degrees for 4 hours.
Remove and unwrap the puerco pibil slowly and carefully. Optional additions: choice of rice, beans and favorite beverage (Mexican bottled Coke or a cold cerveza are always good pairings).
A little patience goes a long way… especially when it comes to beef roasts.
This particular recipe spans from The Fort restaurant, famous for their unique Early West fine dining. From end to end, the cookbook is filled with pages of south western cuisine. A refreshing look at food in an “era of franchising and formula fast food.”
I have made pot roast in a crock pot since the first day I bought the handy little device. I love my slow cooker for those days where I have to work and I can drop all of the ingredients in it, set it and forget it (remember that infomercial?). I love coming home to a warm home smelling of aromatic delights. Now, don’t tell my crock pot, but I personally like the results better when I roast my pot roast in the oven. If you have the time, your roast will be super tender and juicy, and less of a soupy mess than what you pull out of any crock pot.
Rub your hands with a bit of vegetable oil and gently rub the garlic, herbs and spices into the roast. Let stand at room temperature for 1 hour.
Preheat oven to 500 degrees F. Place the roast on a foil-covered roasting pan. Arrange the onion peels around the base of the roast and place in the oven. Roast for 8 minutes, so that the onion peels burn and the smoke lightly penetrates the meat, then lower the heat to 250 degrees F. Roast for 18 minutes per pound, or until a meat thermometer reads 125 degrees F for rare or 138 degrees F for medium rare. The low temperature will keep the meat tender.
Remove the roast from the oven and allow it to rest for 20 minutes before carving.
In the mean time, you can make your gravy (if you haven't made it ahead of time already). Serve hot.