This recipe was featured in the movie “Once Upon a Time in Mexico.” In it, Johnny Depp’s character, a corrupt CIA agent, would go to restaurants all over Mexico and order this dish. If it was too good, he would pay the bill then go into the kitchen and shoot the cook. In his mind, this was his way of restoring the balance. He only met with people in restaurants and always offered them some of his pork.

On the DVD of the movie, the director, Robert Rodriguez, showed how to make the dish. Even though I don’t like pork, I tried the recipe. The aroma while it is cooking is intoxicating. Next time, though, I will try chicken. I also wonder how it would taste if I replaced the lemons with limes or used fresh oranges for the orange juice.

Puerco Pibil

Grind very fine (Rodriguez recommends a coffee grinder)
5 Tbsp Annatto Seeds (check Latino markets if you can’t find this in the grocery. It is also called Anchioto seed.)
2 Tsp Cumin seed
1 Tbsp whole black peppercorn
8 whole allspice
½ Tsp whole Cloves

Combine the spice mix in a blender with:
½ cup orange juice
2 Habanero peppers (I removed the seeds and veins for a milder sauce)
½ cup white vinegar
2 Tbsp salt
8 cloves fresh garlic

Blend this until smooth, then add:
Juice of 5 lemons
A splash (perhaps less than a shot) of fine tequila (I used Sauza Commemorative. Though I would have liked to have used something better, budgetary concerns took over.)

Cut 5 lbs Pork Butt into 2” cubes and place in a 1 gallon ziploc bag. Pour the sauce into the bag with the meat. While this marinates, preheat the oven to 325 degrees.

Line a large pan with Banana leaves and cover with tin foil. If you can’t find Banana Leaves, you can line the pan with tin foil as well. I did this in a cast iron pot and it worked fine. It was harsh on the cast iron, though, so I recommend another type of pot or pan.

Cook at 325 degrees for 4 hours. Serve over white rice or spanish rice. Shoot the cook.