It looks right at the end but I'm confused why it looks like you've used some kind of cream sauce in the middle picture. Maybe it's just frothy from mixing the liquid ingredients.
Looks good (though I'm unfamiliar with the dish) but should we be paying attention to anything in particular? The pork(?) marinating in the beer? Are the pictures posted out of chronological for some other, meta-culinary artistic purpose? Is that orange crowd-surfing on the lemons? A little description would be nice.
Yes all the ingredients are shown in the last picture. Somehow it went backwards. I'll post recipe. Goes great with beer.
Well well well. Sounds like a culinary person I deal with on a daily basis. I'll make the corrections and post the recipe. My apologies for disturbing your karma. Just posted for first time on this thread, having some fun.
Here is the Puerco Pibil recipe. I put measurements in but much of what I do is to taste. The beauty of this is once its in the oven you just drink your beer and wait for the goodness. I serve with Cuban black beans and rice which is a dish I kind of have in my head but bascically consists of the beans, rice , a little tomato, chicken stock for the liguid. Chopped green peppers and onions, garlic, fresh squeezed lime juice and lots of chopped fresh cilantro. I'll figure that out and post another time. For the pork: 5-7 pounds bone in pork butt trimmed off the bone and cut into large chunks, about 2" don't measure just guess. 1/2 cup orange juice. U can use fresh squeezed I use tropicana. 1/2 cup cider or white vinegar Juice of 5 lemons 6-8 cloves garlic 2 habanero peppers chopped. Remove seed and vein if you don't like it too hot. I love the fruity \spicy taste so I leave everything in. Nice big splash of white tequila. I'm generous with this. Alcohol cooks of anyway. I like the earthy flavor it brings. Original recipe calls for 5 T annatto seeds. I sub 3 packs of Goya Sazon con cilantro . I believe this is achiote in it which gives it that nice color. Hold the salt until the end since this seasoning contains plenty. Combine the Goya with 2t cumin seed , 1 T black peppercorns,8 pieces allspice and 10 whole cloves in a SPICE designated coffee grinder and pulse to a powder. In blender combine spice mixture and rest of ingredients except pork and puree. This can be done night before but I usually do day of and it comes out great. Preheat oven to 325. Best pot for this is a cast iron enamel coated (le cruset) with a nice tight lid.if not use a heavy pan or going pan covered in foil tightly. I cover enamel pot with foil and then lid. Bake 4 to 4 1/2 hours. Remove and meat should fall apart like pulled pork. Adjust salt if needed and serve with the bla k beans and rice. And have a few beers.....you deserve it. Cheers!
It's hard to beat Cochinita Pibil. Plain or as tacos it is delicious. I am especially a fan of the red onion, habanero, lime juice mixture that you usually see served with it in Mexico.
I hear you bro. I hear you man. I love the flavor of the habanero. People think its like a jalapeno- all heat but fruitiness and depth of flavor is unbelievable .....much like my favorite IPA's!
Yeah. Honestly if I had to choose between biting into a raw jalapeño or a raw habanero, I'd choose the habanero. It is spicier in some ways but, like you say, it has a really good flavor. Jalapeños just have blind heat and a kind of celery taste to me.
Actually this makes a nice big batch that gets better after a day or two and usually make some killer tacos with it then.
