Wednesday, September 14, 2016

Easy Pork Pibil,



Hi Everyone, I hope you are doing fantastic!

Today I will show you how to make a mexican dish which is perfect for your Mexican Independence Day party.

It’s I will show you how to make Pork Pibil, this delicious Mexican dish, is so easy and full of flavor, I hope you can give it a try!

Ingredients:
  • 8 lbs. Pork Loin, butt or shoulders
  • Banana Leaves
  • 1 ½ C Fresh Orange Juice
  • ½ C Fresh Lime Juice
  • 1 ½ C White Vinegar
  • 220 G Annatto paste (Achiote paste)
  • +Water (if necessary)
  • Salt
  • Black Pepper
  • 1 Onion
  • 1 Whole Garlic Head


To Garnish
  • 2 Red Onions
  • Habanero Peppers
  • 4-5 Limes
  • Salt
  • Dry Oregano


Prepare the Marinade:
In a blender combine the Orange juice, the Lime Juice, the Vinegar and the Annatto Paste, season this with Salt and Black Pepper to taste. Blend until the paste is well combined with the rest of the ingredients.  (Add more water (or some kind of broth)  if you think it’s necessary, you need this mixture to be enough to cover all the meat!

Place the meat in a large container, season it with more salt, and the pour the marinade over it. Make sure every single piece of meat is well covered with the marinade and refrigerate for at least 3 hours before cooking it. (You can marinate it overnight if you prefer so! )

Make the Onion-Habanero Topping:
Cut the onion into thin slices. Place them in a bowl. Cut the habanero peppers into thin slices, place them with the onion.  Season the onion-habanero mixture with lime juice, salt to taste and about ½ teaspoon of dry oregano, toss together, taste the flavor add more salt or oregano if needed, and refrigerate until you are ready to use it!

Preheat oven to 400ºF.

Cover the inside of your baking dish with Banana leaves, place the meat in the baking dish(over the banana leaves, pour all the marinade liquid over the meat, also add in one large onion cut in quarter and one full garlic head cut in half (about 15 garlic cloves). Cover this with the banana leaves, and bake at 400ºF for about 3-4 hours or until the meat is tender.

After 4 hours, the meat should be cooked and very tender, remove it from the dish, and shredded.  If you have any liquid in your baking dish, feel free to pour it over the shredded meat.

I’m going to serve the meat on Tostadas.  Top the tostadas with the Onion-Habanero Topping and enjoy!!

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