Dunno about the best thing I've ever eaten
but I do know what one of the best things is that I make: puerco pibil.

youtu.be/gO8EiScBEjA
www.imcooked.com/view_video.php?viewkey=513edcf5533cf006dfea

(in case one link doesn't work)

I have changed his recipe slightly- I reduced the temperature to 275F, put in about a cup of tequila and use chipotle instead of habaneros, which gives it a smokier flavor. Also I prefer to use pork loin over pork butt as it's leaner- if you use pork butt make sure that you siphon off the layer of fat from the top before serving it. I got about two cups of fat out that way the last time I did this.

The first time I made this was on a Saturday when I was bored. I wrote out the recipe, went out shopping for the ingredients, put it together as directed and let it cook. When my wife came home she sniffed and said, "What the hell is that? It smells amazing!"

"Puerco pibil," I replied. "I just took it out of the oven. I have no idea how it's supposed to taste, so be forewarned."

She opened up the pan, speared out a chunk, popped it in her mouth and her eyes lit up. "Oh my god, this may be the best thing you've ever fed me!"

When my sons discovered it, the remaining four pounds or so of it vanished overnight.

Rodriguez is kinda hit-or-miss on his films, but he's one hell of a cook.
( The Resident Loon Not a demographic. Do not measure., Wed 1 Jun 2011, 17:41, 8 replies)

Drooooool
It's 2:45am here. Where the hell can I buy those ingredients right NOW! Yum.
( SteamedCleaner, Wed 1 Jun 2011, 19:48, closed)

About the only difficult ones to find
are the annatto seed (I get it from the Latin market nearby, but I'm in the US) and perhaps the chipotle powder I favor, as that's made with smoked jalapenos. I get packets of pre-ground annatto and use the ground spices I get from the grocery and it's just fine.

www.savoryspiceshop.com/spices/annattosdgr.html
www.savoryspiceshop.com/spices/chilchipgr.html

Hopefully they ship to where you are...
( The Resident Loon Not a demographic. Do not measure., Wed 1 Jun 2011, 20:04, closed)

So I decided to make a batch for tomorrow and needed to buy tequila. What I bought was a bottle of Pepe Lopez (only good for cleaning carburetors and cooking pork), but on another shelf was a bottle of Herradura. I saw that and could only think "Derp derp derp..."

I've been online too long.

And yes, I bought the bottle.
( The Resident Loon Not a demographic. Do not measure., Wed 1 Jun 2011, 23:14, closed)

I don't eat pork
but I saw it and it looked amazing. I think I will have to give in and try some.
(CactusZack Shaved his coin purse on, Thu 2 Jun 2011, 0:47, closed)

If you do
and you share it with friends, they will sit on your doorstep forever after, drooling in case you make more.

It's that good.
( The Resident Loon Not a demographic. Do not measure., Thu 2 Jun 2011, 1:45, closed)

"kinda hit-or-miss on his films"
Really?
( monster munch person, man, woman... camera... TV?, Thu 2 Jun 2011, 12:10, closed)

Yeah.
Some of his films are very well done- El Mariachi, Desperado- and some are irredeemably silly, such as Machete. Once Upon A Time In Mexico was straddling the fence. Spy Kids was fun for the under 15 crowd, I suppose, but it too was kinda pants.

Sin City, on the other hand...
( The Resident Loon Not a demographic. Do not measure., Thu 2 Jun 2011, 13:12, closed)

Another slow-cooked American pork thing:
4lbs of pork shoulder
2 tbsp brown sugar
2 tsp chilli powder
2 tsp cinnamon
2 tbsp coarse salt
2 tsp coriander
2 tsp smoked paprika

Rub into the meat, leave for 24 hours. Place on a rack in the oven, scraping the rub onto the rind. with a pint of scrumpy underneath, which must not touch the joint. Seal with foil and cook for 5 hours at 140 C, making sure it doesn't dry out. Whack up to 200 c for 30 minutes and then remove.

Pull the joint apart with forks, deglaze the roasting dish with a another pint of scrumpy and reduce to a quarter. Stir in the shredded pork, adding another tbsp of brown sugar and another tsp of chill powder. If you can get it, some liquid smoke is good as well.

Serve on white buns or in tortilla wraps.
(all my scars face forward possesses 2.5% of a hyperalloy combat chassis, Thu 2 Jun 2011, 20:36, closed)