Pibil Continued....

*WARNING* This is also the recipe for mustard gas, so be cautious and smart when you are using your food processor to pulverize the following. It will become part aerosol, and you will choke. Also, do not touch your eyes, nose, mouth, or other tender areas for 3 days after you make this!! :)

We made Pibil again today, and it was so incredibly tasty! I think it's the best one yet. Odd, too, as I didn't have any annato seed, so I used a preblend brick. I will have to check the brand. I'll get back to you on that. Here are the variations I made from the original version.

This was for an ~8 lb. pork butt

Toast the following in a dry pan:
1T cumin seed
1 ancho chile, torn into pieces (didn't use all of the seeds)
1 chipotle chile, torn into pieces (didn't use all of the seeds)

grind along with 1t cloves, 1T peppercorns, 10 allspice berries in the spice blender and add to the food processor bowl along with:

150gm achiote brick
juice of 2 limes, 2 lemons, 3 oranges
12 cloves of garlic, crushed
3 med. habaneros - Don't be afraid, really. Mom ate this and didn't blink at the heat. Great flavor, though.
2T salt

Process, marinate cubed pork overnight and cook, wrapped in banana leaves (and sealed in foil) at 325 for about 4 hours.

Jim isn't fond of this, but I think marinated red onion is a great condiment for this pork. I thinly slice a red onion, throw it in a jar and add a glorp of honey and a glug of red wine vinegar (or cider, or whatever tickles your fancy). Shake Shake Shake and refrig. Yum.

We always make tacos out of this pork. Would be fantastic over rice, too. Either way, I think one of these salads would compliment it perfectly:

Quinoa, Mango, and Black Bean Salad
or
Black Bean and Mango Salad
or my favorite,
Roasted Corn, Black Bean and Mango Salad
(sensing a theme here?)