This recipe comes from a friend, and is an easy version of puerco pibil. The best thing about this recipe, outside of its simplicity and delicious taste, is that it uses basic ingredients that you might already have at home.
We didn’t have annatto seeds to give the dish its traditional orange color, but the flavors of the citrus marinade and spices in this recipe along with our flavorful pork create an incredibly tasty dish. Serve with rice, tortillas, shaved red onion, and/or black beans.
Puerco Pibil
1 butt/shoulder picnic roast (4lbs)
1 Tbsp cumin
1/2 tsp cayenne (or more if you like your food spicy)
1 Tbsp black pepper
1 1/4 tsp salt per pound of roast
Juice of 1 orange
Juice of 3 limes
6 cloves of garlic, chopped
2 bay leaves
1. Combine spices and salt, rub all over roast.
2. Combine lime juice, orange juice, garlic, and dry rubbed pork roast in a covered container or ziploc bag. Let marinate over night.
3. After marinating, save the juices and cook the pork roast in the oven at 500F for 20-30 minutes, until outside is slightly charred.
4. Transfer pork roast and all of the marinade and roasting juices to a crock pot. Cook on high for approximately 4-5 hours, or until the meat starts to fall off the bone. Keep an eye on it toward the end to prevent over cooking.
5. Enjoy!