Mexican Pork Pibil by Grits and Chopsticks

pork shoulder, haba?ero or scotch bonnet chilli, butter, allspice, cumin seeds, peppercorns, achiote paste, apple cider vinegar, onion, garlic, dried oregano, dried bay leaves, kosher salt, olive oil, juice of oranges, red onion, juice of lime, cilantro

Cook Time: 45 min

Category:

– 1 4-5 pound pork shoulder, cut into a few large pieces
– Haba?ero or Scotch bonnet chilli 1, de-seeded and finely chopped (optional)
– 1/4 cup unsalted butter
– 1 tsp allspice berries 1 tsp
– 2 tsp freshly ground cumin seeds
– 1/2 tsp cloves
– 1 tsp peppercorns
– 1/2 cup achiote paste
– 3 tbsp apple cider vinegar
– 1 onion, coarsely chopped
– 3 garlic cloves, coarsely chopped
– 1 tsp dried oregano
– 2 dried bay leaves
– 2 tsp kosher salt
– 3 tbsp olive oil
– Juice of 6 oranges plus 1 extra, divided
– 1 red onion, thinly sliced
– Juice of 1 lime
– Cilantro, thinly sliced radishes, rice (for serving)

Cook Time: 45 min

Cuisine

Reviews

There are no reviews yet.

Be the first to review “Mexican Pork Pibil by Grits and Chopsticks”

Read Full Recipe