Pork Pibil

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by Chef Jeff Smedstad

azfamily.com

Posted on January 12, 2013 at 11:43 AM

Updated Saturday, Jan 12 at 11:43 AM

10 oz. of Achiote
2 cups grapefruit juice
2/3 cup orange juice
2 Tbsp + 2 teas dried Oregano
1-1/3 cups chopped onion
1/3 cup garlic cloves
 1 tsp Cumin
2 tsp Allspice
2 Tbsp + 2 teas salt
5-6 Bay leaves
Blend until smooth and pour over pork.

Banana leaves as needed.

Salsa
1-1/3 cups diced pineapple
1-1/3 cups thin sliced then quartered red onion
2 Tbsp + 2 teas grapefruit juice
1 tsp dried Oregano 
2/3 tsp salt
2 tsp apple cider vinegar
1 dried Habanero chile, chopped
2 tsp Olive Oil

Toss

Season 10 lbs of Pork with Cure. Line baking sheet with Banana leaves. Layout pork on leaves. Pour Achiote mixture over pork. Bake at 325 for 6 hours or until tender.

Serve with pan sauce, sprinkle with salsa.
 

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