This dish ROCKS! Takes a long time to prepare but it is well worth it.

The Recipe-

Puerco Pibil(Slow Roasted Pork)

Preheat oven to 325 degrees

What you need-

White or Spanish Rice

5 LBS Pork Butt

(Achiota Paste)

5 TBSP Annatto Seeds

2 TSP Cumin Seeds

1 TBSP Pepper Corns

8 Whole All Spice

½ TSP Cloves (Sticks)

Couple of Habanero Peppers (No seeds or veins) (Sub Jalapenos if desired.)

½ Cup Orange Juice

½ Cup White Vinegar

2 TBSP Salt

5 Lemons

8 Cloves of Garlic

the finest Tequila you can find

How to do it-

Use a coffee grinder to grind Achiota Paste to a fine powder. Liquefy Achiota Paste and all other ingredients in a blender. Add a splash of the finest Tequila you can find.

Cut Pork Butt into 2' squaresm place meat in a large ziplock bag and pour in Achiota Paste.

Line a large baking pan with the banana leaves, add meat to pan, cover with more banana leaves, then seal the pan with tin foil.

Bake at 325 degrees for 4 hours.

Serve over a bed of white or Spanish rice.

Enjoy!!!

• This short featurette is featured on the DVD for Once Upon a Time in Mexico (2003), released in 2004.
• For reference, the recipe for Puerco Pibil given here is: 5T whole annato seeds 2t whole cumin seeds 1T peppercorns 8 whole allspice seeds 1/2t whole cloves Grind the above in a spice mill/coffee grinder. 2 habanero chiles, stems and seeds removed, chopped 1/2 cup orange juice 1/2 cup white vinegar 2T salt 8 cloves garlic Combine the above with the spice mix in a blender, and puree. Juice of 5 lemons splash tequila 5 pounds pork butt, cut into 2-inch cubes Combine all ingredients in a zip-top bag and mix well. Line a 9x13 pan with banana leaves; add the pork mixture; fold over the leaves to cover, then cover tightly with foil. Bake 4 hours at 325; serve over rice.
• The tequila he uses in the film for the recipe is called Casa Noble.