Ten Minute Cooking School: Puerco Pibil

I got this recipe back in 1/05 when I bought the film and finally made it yesterday. Fantastic. One of the best Mexican dishes I've ever eaten. At bit costly, but worth every step. I had some trouble with annatto seeds. Couldn't find them locally, but wholespice.com had them. Great website. Wholespice, if you can't the other spices, also has cloves, cumin, and allspice. It has just about every spice you can possibly think of. Banana leaves were impossible to find so I had to go on with out them. The tequila he uses is Casa Noble, which is top of the line, and runs about $50 a bottle. I also found out that if you don't want to buy coffee grinder that a mortar and pestle works great. It's cheaper and you can find them at stores like Tuesday Morning. If any of you are like me and hadn't worked with garlic much before in cooking, don't do what I did and buy eight bulbs of garlics. You'll have more garlic than you know what to do with. Buy one bulb and break it open, and inside you'll find about ten to fifteen cloves. There's your eight. I don't know what to do with my seven bulbs of garlic I have leftover. I guess I could make another batch of pibil. Enjoy.

This one I saw like an extra goodie in Once upon a time in Mexico... Well Johnny Depp loved this recipe and killed for it, and it´s really interesting to see how it´s done. In Godfellas and Godfather we saw mobsters cooking and well at least we see an director cooking, fun and fast worth watching. Robert Rodriguez is one of the best cool director´s and Once upon a time in Mexico is full of cool bonus like this one. Actually you can understand the motivations on Johnny Depp´s character after tasting this pork. Watch it, cook it, enjoy it

This dish ROCKS! Takes a long time to prepare but it is well worth it.

The Recipe-

Puerco Pibil(Slow Roasted Pork)

Preheat oven to 325 degrees

What you need-

White or Spanish Rice

5 LBS Pork Butt

(Achiota Paste)

5 TBSP Annatto Seeds

2 TSP Cumin Seeds

1 TBSP Pepper Corns

8 Whole All Spice

½ TSP Cloves (Sticks)

Couple of Habanero Peppers (No seeds or veins) (Sub Jalapenos if desired.)

½ Cup Orange Juice

½ Cup White Vinegar

2 TBSP Salt

5 Lemons

8 Cloves of Garlic

the finest Tequila you can find

How to do it-

Use a coffee grinder to grind Achiota Paste to a fine powder. Liquefy Achiota Paste and all other ingredients in a blender. Add a splash of the finest Tequila you can find.

Cut Pork Butt into 2' squaresm place meat in a large ziplock bag and pour in Achiota Paste.

Line a large baking pan with the banana leaves, add meat to pan, cover with more banana leaves, then seal the pan with tin foil.

Bake at 325 degrees for 4 hours.

Serve over a bed of white or Spanish rice.

Enjoy!!!

One of my favorite movies ever,The Shawshank Redemption is a modern day classic as it tells the story of two inmates who become friends and find solace over the years in which this movie takes place.Based on a Stephen King novel,this movie makes us feel different watching this film than most others as this is an incredibly realistic film.Tim Robbins stars as Andy Dufresne who is convicted of murder and Morgan Freeman as Ellis Boyd "Red" Redding who is a fellow inmate and close friend of Dufresne and Bob Gunton as Warden Samuel Norton who is the Warden of Shawshank State Prison and is a character who has mixed feelings and emotions towards everyone around him and a character who is sometimes easy to like and at other times easy to despise.This film is easily considered one of the greatest films of all time and I definitely agree with this fact.It was nominated for seven Academy Awards including (Best Picture, Best Actor - Morgan Freeman, Best Adapted Screenplay, Best Cinematography, Best Editing, Best Original Score, and Best Sound) but didn't win any due to tough competition from the film Forrest Gump.I personally think that Tim Robbins should have been nominated for the Best Actor award as he really gave the performance of his career.Bravo to this brilliant modern day classic!

While I haven't, myself, tried this dish(never been much for Mexican food), it certainly sounds rather tasty, and judging from other comments as well as the boards here on the site, it is. Rodriguez, with his usual energy, takes us through a recipe that sounds very interesting and goes into the right amount of detail about each step. In about half the amount of time the title puts the short's running time at, he teaches us how to cook this food, and even takes some time to give a few general tips on cooking. With a mix of hand-held and static camera, this is a little different as far as cinematography goes than the two previous Ten Minute "schools", but Rodriguez, who comes across as someone who was just about *born* with the camera in his hand, pulls it off perfectly, with nary a wrong shot or angle. The editing is crisp and smooth as always when Robert is in charge of it, and there is not a single boring moment found throughout. For anyone not terribly familiar with Rodriguez, know that he does occasionally swear, and does so a little in this, as well. On that same note, if such words offend you, you'd probably prefer not to look at the Memorable Quotes for this short. I recommend this to any fan of Rodriguez, and anyone looking for cooking tips and/or a recipe on the Mexican food that's part of the title of this. 7/10