Cochinita pibil.
5 tbsp ground annato seed (I get it in a package from the local Latin market)
2 tbsp cumin seeds
1 tbsp black peppercorns
1 tbsp allspice
½ tsp cloves
½ cup fresh orange juice
½ cup white vinegar
2 tbsp salt
1 cup lemon juice
8 cloves garlic
2 habanero peppers, chopped (or a bit of chipotle, which gives it a nice smoky flavor)
A dose of tequila (they say a shot or two, I tend to throw in about a half cup or so)
5 lbs pork butt, cut into 2 inch cubes (actually I often use pork loin, as it's on sale cheap frequently)

Put everything but the pork into a blender and whip it- whip it good.

Put the pork into a gallon size Ziploc bag, then pour the contents of the blender in with it. Moosh it all around so the fluid is mixed in thoroughly with the pork. Squeeze as much of the air out as you can, within reason. Put it in the refrigerator overnight.

Go back to the Latin market and get some banana leaves (unless you happen to be lucky enough to have some growing locally). I use a Dutch oven with a nice heavy lid, but you can use a deep baking dish and tinfoil. Line the container with the leaves, pour in the contents of the Ziploc bag, cover it with leaves, then either put the lid on or seal it with foil, tight.

Set the oven for 275 and let it run for four hours. If you have a programmable oven, you can set it up to start at 1:00 pm so it will be ready after work.

Come home and boil up some boil-in-a-bag rice, then take out the pork and open it up. Spoon it over the rice and use your fork to mash it down a bit- it will be the consistency of pot roast, falling apart.

It goes really well with a decent light-ish beer.
( The Resident Loon Not a demographic. Do not measure., Thu 28 Jun 2012, 23:33, 6 replies)

Dutch Oven
www.urbandictionary.com/define.php?term=dutch%20oven
(weaselinajetengine, Thu 28 Jun 2012, 23:41, closed)

That's the next day.

( The Resident Loon Not a demographic. Do not measure., Thu 28 Jun 2012, 23:43, closed)

i made this once
half a cup of white vinegar is a fucking whole load of vinegar-y nastiness - i assumed the quantities were way off...
(little lord muthafuckin fauntleroy, Thu 28 Jun 2012, 23:45, closed)

You can cut back on the vinegar, but add more lemon and orange juice.
This recipe was originally meant to be a way of dealing with not-so-great cuts of pork. The vinegar and citrus are meant to tenderize the meat by means of acid.

You can also cut back on the salt a little and not use as much habanero to produce something a bit wimpier but more accessible to the masses.
( The Resident Loon Not a demographic. Do not measure., Thu 28 Jun 2012, 23:51, closed)

Someone watched the extras
on his "Once Upon a Time in Mexico" DVD
(Dildo Bugger destroyed a ring on, Fri 29 Jun 2012, 0:36, closed)

Yup, and modified it a bit.
Rodriguez's recipe is good, but he has the cook temperature too high and the spices a little bit off.

Still a great recipe though.
( The Resident Loon Not a demographic. Do not measure., Fri 29 Jun 2012, 1:13, closed)