Puerco Pabil is a spicy slow roasted pork dish from the Yucatan. It is very popular and is even referenced in a few films, such as several from director Robert Rodriguez. Puerco Pabil takes some very simple ingredients, but also has one that is very difficult to find in American market places. However you should not worry, as it is very possible to make this dish with substitutes and to find the ingredients you might be missing.
The first thing you need to do before you start cooking Puerco Pabil is find a slow cooker or croc pot to cook it in. traditionally the meal would be roasted in a pan inside an oven coated in a bunch of banana leaves, however, banana leaves are not common in northern climates, and heating a hole oven will take more energy then just using a slow cooker. If you still wish to incorporate banana leaves you may line your slow cooker with them.
The ingredients for Puerco Pabil are pretty simple. you will first need a pound and a half of pork, this is the base of the dish. Many people choose pork butt, but tenderloin is also a great choice. Just buy something that is lean, as this meal tastes great and is designed to be made out of cheaper cuts.
Once you have your pork you will have to prepare the Achiote paste. Pre-made Achiote paste can be bought at almost any ethnic food store, or Mexican grocery store. But it will be week and expensive. To make it a little stronger you are going to want to either add to it or make the past yourself. The first ingredient you want to add is Allspice. About a tablespoon of allspice is all you need, followed by another half tablespoon of pepper, paprika, which you will want to add mostly for color, four grounds up clove. Two sections of garlic, a cop of lemon juice, and a half cup of orange juice.
Once you have ground up your spices and placed them over the meat, and the lemon, and orange juice has been pored over top, take a small shot glass of tequila, or if you do not have tequila vodka, and pour that into the slow cooker on top of the meat. Once that is done set the slow cooker on high and let it roast in its juices all day.
When it is done, Rip it apart with forks and mix it with the juices that have not soaked into the meat, and then serve over rice.