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Puerco Pibil
(Pork & Achiote Recado Sauce)
Serves 6
Alternative Ingredients are listed in Red

Qty Size Ingredient
5 lbs Pork Butt
2 tbls Annatto Seeds
2 tbls Annatto Paste
2 tsp Cummin Seeds
1 tsp Cumin Powder
1 tbls Black Pepper Seeds
1 tsp Fresh Ground Pepper
4 whole Allspice Seeds
1 tsp Allspice Powder
½ tsp Whole Cloves
1 small White Onion
Sweet Vidalia Onion
2 ea Habanero Peppers
½ cup Ancho Chile Powder
cup Fresh Orange Juice (High Quality Liquid Concentrate)
¼ cup Fresh Lemon Juice High Quality Liquid Concentrate
½ cup Pineapple Vinegar
White Vinegar
¼ cup Wabo Cabo Tequila (or whatever you favor)
½ cup Water
8 cloves Pressed Garlic
2 tbls Garlic Powder
2 tbls Kosher Salt
1 tbls Dried Oregano

Put the annatto seeds and water in a small saucepan and place over high heat.  Bring to a boil, cover, and lower heat to a simmer and cook 30 minutes.  Remove from heat and let steep 2 hours, until softened.

Strip the peppers of their seeds and veins (depending on the amount of hotness you prefer) and chop very fine.  Place everything but the meat and Tequila into a blender (or food processor) and blend into a smooth puree.  Press through a strainer for a smooth, soft sauce. (this step is optional)  Keeps, tightly covered, up to 5 days in the refrigerator.

Cut the meat up into 2" squares leaving fat intact for flavor.  Place meat into a large zip-lock baggie, pour in the puree and add Tequila, coat the meat thoroughly.  Marinate in refrigerator for 4 hours (or overnight).  The Tequila is optional.  You could also use Sangria or even Rum, however, remember that this is a Mexican dish after all.

Place meat in a baking pan and pour the remaining sauce over the top of the meat.  Cover the pan with aluminum foil, sealing the edges to retain the moisture, while keeping the top of the foil off the meat (tent).  If you marinated the meat in the refrigerator, the size and shape of the pan isn't too critical.  If you didn't marinate, then select a pan that is deep enough that the meat isn't piled higher than the sides, yet small enough to keep the meat submerged in the sauce, because you want as much of the flavor of the sauce to penetrate the meat as possible.  Anything touching the foil will burn and stick to the foil.

Preheat oven to 325º.  Place pan on center rack in the oven and bake for 4 hours.

Serve over a bed of Spanish Rice with a couple of wedges of tomato and a whole green pepper.

Let's see . . . bring to boil (15 min.), simmer for 30 minutes, let steep for 2 hours, marinate for 4 hours and bake for 4 hours.  I'd say this is an all-day project.  (11+ hours)  But well worth it!

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