That's a great video! I like that! It goes right along with the whole citrus kick I've been on, but introduces vinegar. And I'm willing to bet that it would work in the crock pot. I just need to go back and jot down the name of those seeds that I haven't heard of before. I even have a spare coffee grinder.
I actually found and purchase a big bottle of cumin. I haven't used it yet, but I will very soon. I'm going to the store real soon. I might have to pick up some pork.
I actually went to the store and picked up all the ingredients for this at Smart & Final. They didn't have pork butt, so I got 5 pounds of pork loin. I'm sure it will be OK. I'm also using limes instead of lemons, just because I like the flavor better. I'm not using banana leaves, because I'm gonna cook it twice as long in the crock pot. I could hunt down banana leaves in the neighborhood, 'cause they live here, but I'm not gonna this time. I'm just concentrating on the marinade recommended in the video. It looks a lot like the marinade for carne asada. I found the achiote too, but it was already ground. I even bought a nice bottle of tequila for the occasion: Hacienda Veija. Yes, I sampled it. It's pretty good. I'll let you know how it turns out.
cool - I'm gonna maybe get some of the ingredients today or this week and see how it goes. Banana leaves are found around here at the asian grocery stores, and I'm always up for a good excuse to buy premium tequila.
Tequila is too easy to be acquired around here! They sell it in grocery stores, and shit! It's not like there. Although, I just read yesterday that the liquor situation up there may change soon, depending on the politics. I hope that, someday soon, you'll be able to walk into any store that has a liquor license and buy booze. Down here, we can buy booze (in the bottle) just about anywhere until 2 AM. I don't drink it that much, but it's all about the convenience
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Puerco Pibil Updatelefin1February 8 2010, 02:48:40 UTC
I just got through making the marinade, and it smells heavenly. It smells a lot like the marinated carne asada that I usually buy at the Mexican markets. Just from experience, I'm gonna let it soak for a while in the fridge. I only cut up half of the pork. That will be plenty for breakfast. I plan on making another batch, with smoked pork, sometime in the future. But that marinade is the shit! Pork, beef, or chicken will work in that stuff!
Re: Puerco Pibil Updatelefin1February 8 2010, 22:58:37 UTC
The Puerco Pibil turned out excellent in the crock pot! I let it cook, overnight, for about 12 or 13 hours. The aroma is absolutely incredible! At first, it tasted like a regular pork roast, but then the flavor started growing. I wimped out on the habanero peppers, because Miss Clairevoyant can't eat super hot stuff. I substituted a couple of small cans of Herdez Salsa Verde, which adds the green chili flavor without the fire. I figured I could always add hot sauce later. I only used about 2¾ pounds of pork loin, so there was plenty of marinade for it to cook in. I have a nearly equal amount of pork for another batch, but I plan on putting the next batch in the smoker to add flavor. I also plan on trying that marinade with chicken, as well as beef. If I turned up the fire in the marinade, with habanero (or jalapeño) peppers, it would make a mean batch of hot wings. I can envision letting different kinds of meats marinate in the fridge overnight, throwing the whole thing in the crock pot before going to work, and having a killer dinner
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Re: Puerco Pibil UpdatephotosexualFebruary 9 2010, 08:38:57 UTC
I'm really anxious to try the Puerco Pibil but might be too busy this weekend to make it happen. It's on my "must do" list for Feb for sure. I like Rodriguez's idea of the 'house menu' - finding a half dozen dishes that you can make with your eyes closed and always have the stuff on hand, or done with a 10 minute store run. I'm going to start that here and see how it goes.
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I actually found and purchase a big bottle of cumin. I haven't used it yet, but I will very soon. I'm going to the store real soon. I might have to pick up some pork.
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Thanks for posting that video, man!
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