Puerco Pibil

So, I'm creeping up on the perfect pork recipe, I think. I've been experimenting with Roberto Rodriguez's Pibil recipe, and Jim and I love it. I just pulled this out of the oven, and I can't wait for tacos for dinner! I nibbled a piece, and it tastes wonderful. It is drier than the last time I made it, as I didn't use all the lemons that it called for. Instead, I used limes. I cooked it for nearly 5 hours and let it stand for a good 20 minutes before opening the banana leaves (thanks, Jim). The pork nearly falls apart under its own weight. Since I didn't have fresh habaneros this time, I used ground, and I should probably have used more. I also sprinkled a bit of salt over the finished meat, since I cut the salt down, but by too much. Overall, this is going to make great food for our Omaha trip. Much better than four days of sandwiches!


I removed as much of the large portions of fat as possible
Much less greasy this time. It's a good thing, too, because with less liquid, I won't be able to skim the fat after it has cooled!

I used bitter orange juice instead of OJ and Vinegar

I used the juice of 2 limes instead of 5 lemons

I can taste the lime juice, but there is not enough citrus flavor. More limes, or half and half, or maybe some zest next time.
I used 2t ground habanero instead of 2 fresh
Not enough heat, and I think the habanero flavor is missing.
I used 5 cloves of garlic because I ran out!
More. Definitely More.I cooked for nearly 5 hours
The pork is still juicy, much drier than previous versions. No extra sauce this time. Last time, I had quarts!

Dinner review pending :)