This is my version of the classic slow-cooked pork dish that we’ve enjoyed many times when visiting Mexico’s Yucatan peninsula. I’ve adapted it to work well on either a smoker or on a grill set up for indirect cooking.
This dish relies on achiote paste for a lot of its flavor. This blend of annatto seeds, Mexican oregano, garlic, cumin, cloves, cinnamon, black pepper, allspice, and salt is available online or in the ethnic food section of larger grocery stores.
1 pork butt (shoulder roast), between 5-7 pounds
1 cup orange juice
Juice of 1 lime (2T)
Juice of 1 lemon (2-3T)
1/4 cup achiote paste
3-4 cloves garlic
1/4 cup canola oil
1 dried ancho pepper, seeds and stem removed, or 1-2T ancho chile powder
1-2T Adobo powder (or 1T of kosher salt plus 1/2t each of cumin and garlic powder)
Continue reading “Puerco Pibil”