Puerco Pibil #SundaySupper #MovieInspiredRecipes

Ready to serve

After watching the Johnny Depp movie Once Upon a Time in Mexico, my son became obsessed with Puerco Pibil. Puerco Pibil was the favorite dish of Sands, Johnny Depp’s character, so much so that he murders any cook who makes it too well.

After watching the movie a number of times and my son asking and asking for me to create this dish for him, I realized that on on the DVD the director, Robert Rodriguez, provides a recipe and video instruction on how to cook the dish. It’s located in the bonus features.

First time I made this, couldn’t find the banana leaves, used the wrong cut of pork, was so spicy that there were scorched throats all around the table … but it is requested again and again, and I have changed it a bit to suit the folks eating – unless of course you have a table of fire breathing dragons and then the original would suit you just fine!

  • 5 pounds pork butt, cut into 2 inch cubes
  • 5 T annato seeds
  • 2 t cumin seeds
  • 1 T whole black pepper
  • 1/2 t whole cloves
  • 8 whole allspice berries
  • 2 habanero Peppers, fresh or dried, cleaned and minced (optional)
  • 1/2 C orange juice
  • 1/2 C white vinegar
  • 8 garlic cloves
  • 2 tablespoons salt
  • 5 lemons
  • 1 shot of tequila
  • banana leaves (optional)

Blend the cleaned and chopped habanero peppers with the orange juice, vinegar, garlic and salt.

Mix the dry spices with the liquid.

Add the juice of 5 lemons and a nice splash of tequila.

Place the cubed pork butt in a large zip lock bag and add the marinade. Soak 4-6 hours, in refrigerator, turning several times.

Line (8×13) baking pan with banana leaves. Pour in pork along with the marinade. Cover with Banana leaves and seal the pan with foil. Bake in a 325 F degree oven for 4 hours.

Spices

Grind the annato seeds, cumin seeds, whole peppercorns, whole cloves, and whole allspice in a spice or coffee grinder, or use a mortar and pestle.

NOTE: I have a coffee grinder that’s dedicated to grinding spices. I use rice or bread to clean it out in between uses so there’s very little residue to flavor whatever you may grind next.

Blend the cleaned and chopped habanero peppers with the orange juice, vinegar, garlic and salt.

Peppers

NOTE: I used one habanero and one jalapeno. It was still spicy, but much tamer than the first time.

Add the dry spices to the liquid and add the juice of 5 lemons and a nice splash of tequila.

Pork

Place the cubed pork butt in a large zip lock bag and add the marinade. Let it sit for 4-6 hours, in refrigerator, turning several times.

Ready to cook

Line (8×13) baking pan with banana leaves. Pour in pork along with the marinade. Cover with Banana leaves and seal the pan with foil. Bake in a 325 F degree oven for 4 hours.

NOTE: I was lucky enough to find banana leaves in one of the supermarkets near me. If you can’t find them, line the roasting pan with foil and then parchment paper – OH! or use Martha Wrap, foil and parchment in one (Reynolds Wrap makes it as well)!

Serve over a bed of white or Spanish rice, extra limes, lots of napkins, and beer – plenty of beer!

Enjoy!!!

NOTE: BTW, this was my first participation in the Sunday Supper Movement, hosted this week by Heather over at Girlichef. This week’s theme is inspiration from a favorite food movie scene. I owe a big thanks to my friend Lizzie from That Skinny Chick Can Bake. Thank you for mentoring me through this first foray into the Sunday Supper Movement! There are a lot of great participants in the Sunday Supper Movement, stop by their movie scene inspired dishes and have a look!

NOW SHOWING:

Toast (bready things)

No Reservations (soups and salads)

Today’s Special (fish, chicken, beef, and pork)

Forks Over Knives (veggie-heavy dishes and sides)

Udon (pasta and noodles)

Just Desserts (sweet treats)

Bottle Shock (beverages)