Home » Quality Pork » Episode 2 (Part 1): Puerco Pibil

Episode 2 (Part 1): Puerco Pibil

A delicious, spicy, slow roasted pork from the Yucatan.

INGREDIENTS:
5 Tbsp. Annatto Seeds (Achiote)
2 tsp. Cumin Seeds
1 Tbsp. Allspice
1/2 tsp. Whole Cloves
Habañeros (to taste… seeded and veined, then minced)
1/2 Cup White Vinegar
1/2 Cup Orange Juice
2 Tbsp. Salt
8 Cloves Garlic (pressed and crushed)
5 Lemons (juiced)
Splash Tequila (finest quality)
5 lb. Pork Butt (pork shoulder)
(Banana Leaves, optional)

PROCEDURE:
1) Grind annatto, cumin, pepper, allspice, and cloves into a fine powder using a coffee grinder (reserved only for grinding spices, NOT coffee).

2)Combine minced habañeros, vinegar, and orange juice. Mix. Add salt, garlic, lemon juice, and tequila. (food processor or blender works best)

3) Mix powder with habañero mixture. Shake well.

4) Cut pork into 2″ cubes and combine in a bag with spice/habañero mixture and shake well. Place all ingredients in a turkey bag (remembering to poke holes) or wrap in banana leaves. Bake for 2 hours at 325. (Banana leaves version: bake for 4 hours at 325)

Duration : 0:5:4


30 thoughts on “Episode 2 (Part 1): Puerco Pibil

  1. angmp3 says:

    watch the ten …
    watch the ten minute cooking school by Robert Rodriguez! FAR BETTER!!!
    This guy here is a poser!!
    cant even hear him talk over the cheap mexican music!

  2. Funkmasterizzy says:

    It shouldn’t matter …
    It shouldn’t matter. After you cook it the bone should seperate from the meat clean and the meat around it will fall apart into chunks. Mine did. But I also cooked mine in a crock pot which takes longer. Lots more moisture escapes from the leaves or foil or bag in the oven and you get a gravy-ish liquid. In a crock pot you get much more liquid. But this is a very versitile meat recipe and you can use leftovers for killer enchiladas or as a filler for tamales.

  3. mudwhistleband says:

    i would suggest 1 1 …
    i would suggest 1 1/4 tsp of cumin, i made one time and the cumin was a little TOO strong! i cut down on the cumin to 1 1/4 tsp and it did the trick!

  4. towelboy12 says:

    If you bought a cut …
    If you bought a cut of pork butt (shoulder) with bone, look for pork picnic or carnitas pork. It’s pretty much the same thing (i.e. fatty!).

  5. RodPex says:

    this is not puerco …
    this is not puerco pibil I Dont know what the is this guy cooking, puerco pibil is made with banana leaf, and cook on an oven, and mexican plates thay never go whith tequila, tequila is fron the north puierco pibil is from the south of mexico

  6. astayonix says:

    That’s exactly what …
    That’s exactly what I was thinking in this guy’s preperation: He must have watched Rordriguez’s version and just decided to make his own video using that exact same recipie.

  7. ChefStedman says:

    Yeah, you’re right. …
    Yeah, you’re right… must have been all that tequila!

  8. kryptonitebullet179 says:

    You forgot to list …
    You forgot to list the peppercorns on the info for the video to the right. Schmuck!

  9. kryptonitebullet179 says:

    That’s a lot of …
    That’s a lot of tequila for a skinny white boy to ingest…

  10. ChefStedman says:

    Yobani!

    Que pasa, …
    Yobani!

    Que pasa, guey? Damelo hombre, indeed.
    Cuando tenemos puerco a la Frankies, cocinando Puerco Pibil para nosotros.

    See you at work,
    -Stedman

  11. lasasa01 says:

    habanero chile …
    habanero chile uknow is my favorite damelo hombre why you not cook puerco pibil on frankies

  12. lordpookus says:

    rodriguez uses both …
    rodriguez uses both foil AND bannana leaves. 8 cloves of garlic doesn’t always come to 1/3 of a cup. cloves vary in size…
    also you could probably fit 8 all-spice on one table spoon…
    ps. the dish can vary from person to person.
    the version rodriguez made is the one he has either been taught or discovered on his own..

  13. 1nonlyLuigi says:

    loved it just as …
    loved it just as good as robert rodriguezes (sorry if i spelled wrong) ten minute cooking school

  14. dafunnylilaznguy says:

    i ate a whole …
    i ate a whole habanero chile…i nearly died…during dat painful moment, i tried milk (did not help at all!)…drank 2 cups of water, and was washing my mouth out wid da garden hose =] lol…my friends said it was “cherry” hahaha…

  15. dafunnylilaznguy says:

    NICE!
    NICE!

  16. updowngroupfood says:

    Ten Minute Cooking …
    Ten Minute Cooking School Is The Shiznit!

  17. ChefStedman says:

    You have to …
    You have to understand that no recipe is written in stone. That’s the beauty of cooking. Anyone can change any recipe to better suit their individual tastes. If you’d like to change the recipe, by all means, feel free to do so.

  18. ChefStedman says:

    Some people like it …
    Some people like it spicy!

  19. LordeHellig says:

    Same as Tabasco. I …
    Same as Tabasco. I have made this several times now, and 5 habaneros is waaaay too much.

  20. tabascoman77 says:

    Hey, Stedman…

    I …
    Hey, Stedman…

    I have made this dish several times and (if you’re following Robert Rodriguez’s recipe) you should probably correct the dish recipe:

    8 All-Spice (not 1 Tbsp.)
    2 to 3 Habanero peppers. 5 of those suckers make the dish way too hot to taste. By the way, those didn’t look like Habaneros.
    The 8 cloves of minced garlic comes out to 1/3 cup of garlic if you want to measure.
    All the lemons approximately equal 1 whole up lemon juice.
    You can use all foil instead of banana leaves.

  21. emilyeherbert says:

    Holy crap, Chef …
    Holy crap, Chef Stedman! You seeded and minced habaneros with your bare hands. And you didn’t die. Whew! My hands would have burned so bad that I would have cut them off. (Nice knife work, by the way. You’re quite good with your hands.)

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