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Puerco Pibil

Puerco Pibil

Get ready for summer with a slow-cooked Mexican pork dish that packs plenty of heat!

Watch Chef Thornhill Prepare This Recipe


Cook Mode: Broil

Temperature: 325°

Cook Time: 8-10 hours

Preheat: 325°


Main Ingredient

  • 4lb boneless pork shoulder (aka pork butt or Boston butt)
  • 4 T annatto (aka Achiote) seeds
  • 3 t cumin seeds
  • 1 ½ T black peppercorns
  • 6 allspice berries
  • 1 t cloves, whole
  • 2 habanero peppers, whole, stem removed (optional)
  • 10 cloves of garlic
  • 1/2 c orange juice
  • 1/4 c white vinegar
  • 1/4 c fresh lime juice
  • 1 ½ T salt
  • Splash of Tequila or Mezcal


1. Combine annatto seeds, cumin, black peppercorns, allspice berries and cloves in a spice grinder and grind into a fine powder.

2. Place habanero peppers, garlic, orange juice, white vinegar, lime juice, salt, Tequila or Mezcal and spice mixture in a blender and blend on high speed for 20 seconds. Set mixture aside.

3. Cut pork shoulder into 1 ½ to 2" cubes and place into a large zip-top bag or bowl.

4. Pour the marinade mixture into the bag or bowl and mix thoroughly with meat. Place in the refrigerator for 4-6 hours, mixing once or twice during that time.

5. Preheat oven to 325°F

6. Pour the contents of your bag or bowl into a glass baking dish and cover tightly with aluminum foil.

7. Place the dish in the oven for 4 hours

8. Remove the dish from the oven, peel back foil (carefully, as there will be steam) and check for tenderness with a fork.