Cochinita Pibil

How to make Cochinita Pibil Recipe

Serves: 6

Ingredients:
5 pounds pork butt, cut into 2-inch cubes
1 package of anchiote paste (100grams)
2 tsp ground cumin seeds
1 tbsp black pepper
1/2 tsp ground cloves
1/2 tsp ground allspice
2 jalapeño peppers, minced (keep some seeds)
1/2 cup orange juice
1/2 cup white vinegar
8 garlic cloves
2 tbsp salt
Juice of 5 lemons
1 shot of tequila
Banana leaves (optional)

Marinade Method:
Combine the anchiote paste, cumin, pepper, cloves, and allspice in a blender. Add the chopped jalapeño peppers, along with the orange juice, vinegar, garlic, and salt.

Blend the dry spices with the liquids until smooth.

Add the lemon juice and the tequila. Blend again until well mixed. Place the cubed pork butt in a large 2-gallon resealable storage bag and add the marinade. Marinate for a few hours or overnight in the refrigerator.

After Marinating Method:
Line a foil pan with banana leaves. Pour pork butt along with marinade into the center of the pan. Note: Banana leaves are not necessary. The same effect can be achieved with aluminum foil. However, it looks really cool with the banana leaves.

Place the foil pan on the grill. Keep the banana leaves or foil partially opened to allow smoke to penetrate the meat.

Smoke at around 350 degrees F for 1 hour.

Cover the pork with banana leaves and seal the pan with foil.

Continue to cook for 1 to 2 hours, until tender at approximately 200 degrees F internal temperature.

When the pork is done, remove from the grill and rest for 1 hour or until the pork is cool enough to handle. Serve immediately.

Cochinita Pibil