Paulmark
is Blowin Smoke!
I thought I put a spin on Puerco Pibil(buried pork) as Seen in Once Upon A Time in Mexico. http://www.youtube.com/watch?v=gO8EiScBEjA
http://www.thespicehouse.com/recipes/puerco-pibil-recipe
I followed this basic recipe (substituting achiote paste for annatto seed), with the rest of the ingredients but doubled on the allspice, cumin, cloves, and pepper corns. (Be sure to taste, that’s why I opted to add more seasonings) I also added finely sliced onions before adding the meat to the pan. No Tequila, Jack Daniels instead and some beer.
I marinated the pork chunks over night and smoked it for about four hours at about 250. Then transferred to the pan and followed the recipe.
It’s recommended to serve over rice (white or Spanish), or in corn tortillas with pickled onions (recipe follows), Pico de gallo, and shredded cabbage.
Pickled onion pron
Pickled red onion and jalapenos:
Blanch thinly sliced red onions in boiling water for 15 seconds and drain.
Add thin sliced jalapenos. 1 tbsp salt. 1 tsp. sugar. 1 cup orange juice. ½ cup lime juice.
Stir until dissolved and pour over onions and jalapenos, refrigerate at least 1 hour.
Sorry no final plate pron, too much cooking going on for the holidays, had to freeze it, I'll show a finished plate later( tasted very good though):smile:
http://www.thespicehouse.com/recipes/puerco-pibil-recipe
I followed this basic recipe (substituting achiote paste for annatto seed), with the rest of the ingredients but doubled on the allspice, cumin, cloves, and pepper corns. (Be sure to taste, that’s why I opted to add more seasonings) I also added finely sliced onions before adding the meat to the pan. No Tequila, Jack Daniels instead and some beer.
I marinated the pork chunks over night and smoked it for about four hours at about 250. Then transferred to the pan and followed the recipe.
It’s recommended to serve over rice (white or Spanish), or in corn tortillas with pickled onions (recipe follows), Pico de gallo, and shredded cabbage.
Pickled onion pron
Pickled red onion and jalapenos:
Blanch thinly sliced red onions in boiling water for 15 seconds and drain.
Add thin sliced jalapenos. 1 tbsp salt. 1 tsp. sugar. 1 cup orange juice. ½ cup lime juice.
Stir until dissolved and pour over onions and jalapenos, refrigerate at least 1 hour.
Sorry no final plate pron, too much cooking going on for the holidays, had to freeze it, I'll show a finished plate later( tasted very good though):smile:
