Fire away with that recipe bro. Pork is right up there with goat as my favorite meat. I saw the flick and liked it as well but the DVD's you rent here are let's say not originals so that recipe won't be available to me. Any god/religion that forbids eating pork at any time falls to the bottom of my list

I'm jewish .

Funny how much I love bacon and shellflish. I literally had scallops wrapped in bacon at my Bar Mitzvah. Oy Vey!

Puerco Pibillo

"The Powder" (see the note at the very bottom)

5 tbsp of Anatto seeds (also known as Achiote Seeds) They're a little red seed that looks about the size and shape of a grapenut.

2 tsp Cumin seeds

8 large Allspice (more than 8 if they're the small ones) The large ones are about the size of cherry pits. The small ones are about the size of pepper corns.

1 tbsp Black Pepper corns.


1/2 tsp Cloves

Grind these all up together in an electric coffer grinder (costs $10 - $15 at the local walmart) until they are a powder. Better to grind extra long to make sure there aint no little stick like pieces left from the cloves. This is important!

Set this powder aside now til the end of the next step.


"The Sauce"

Put the following ingredients into a blender and blend until really smooth. Better to err on the large size if your amount of meat is more than recipe states.

1/2 cup Orange Juice

1/2 cup of White Vinegar

2 tbsp Salt

8 cloves of Garlic (I find that smashing and chopping before blending makes this easier to get the sauce smooth)

1 Habanero Chili Pepper I repeat just 1 of these! - deseeded and deveined and diced up small. CAUTION - This is supposedly the hottest pepper sold in the market place so make sure you don't leave any seeds in unless you have an asbestos tongue! Even without the seeds, these peppers are quite hot. Or, if you're a big puss like me then you can just substitute about 4 Jalapeno peppers. Again deseeded and deveined. This will add virtually NO heat but will still leave a kind of chili pepper flavor. Another reason for the substitute is that at sometimes of the year, Habaneros can be hard to find. I found them at Winco. They're a bit smaller than a golf ball and kinda look a bit like a pumpkin. I could only find them sold in packs of about 10.

Then after blending this til it's smooth, add the freshly squeezed juice from 5 good sized lemons. I shouldn't have to say it but just in case, don't leave any of the seeds in the juice.

Then add 1 good splash of the best Tequila you can afford. I was amazed at the assortment there is and just how expensive it can be. WOW! The best and most expensive tequlia is the stuff that says it is made with 100% Agave juice. Not all tequila is.

Now, blend it all a bit more just to make sure it's all mixed good. Then add the powder you made earlier and blend it once again. Voila'! The Sauce is ready!

"The Butt"

5 Lbs. of boneless Pork Butt Roast. For those of you who can't find this in your local grocery store, it's also called Boston Blade Roast. You can get the bone in kind if you are good with a knife but remember to add extra weight to make sure you are getting 5 lbs worth of meat. This cut of meat has quite a bit of fat in and on it but don't worry, a goodly portion of that melts away and the part that is left make this meat just melt in your mouth.

Cut the meat up into cubes about 2" square. That's approximately the length of your fore finger when it aint in your nose. If you had to pull it out of your nose in order to measure, well then you better wash it before you start handling the meat. Unless of course you don't really like the people you're cooking for. Remember to leave most all of the fat on the meat! Most of it will drain away anyhow and the rest is extremely easy to remove when you are eating dinner. But the moisture from it is a vital part of the cooking process! You can always pray for your sinful fat eating ways the next day anyway right?

"The Shake"

The next step requires either a really large ziploc baggie or a big bowl with a snap lid on it.

Put the meat AND the sauce into the bag or bowl and seal it up tight.

Now Shake it up while imagining your favorite tune that has the word "shake" in it. I like K.C. and the Sunshine Bands "Shake your Booty" and the Beatles song "Shake it up Baby". Not sure if the beatles tune is actually titled that or not but you know the song I mean right?

Once you're good and out of breath. Take a breather and preheat your oven to 325. Maybe even do a Tequila shot with everyone at this point if you have any lemons left.

"The Bake"

Now the actual recipe calls for Banana leaves to line your pan with and to cover the meat while it's cooking. If you want to do this, and you can actually find Banana leaves in you grocery store of choice, go right ahead and try it. I don't know that it adds any flavor as I have never been able to find them but when folks see you cooking in Banana leaves, well..... Let's just say they're gonna think you were sneaking in a few extra shots of Tequila earlier!
A "normaler" way to do it is to line your pan with foil, I use a 9x13 cake pan, dump in all the meat and sauce, and then cover with more foil. Make sure it is sealed really good so no steam escapes cuz that's what does all the cookin! NOTE - If you do happen to be using the Banana leaf method, you still want to seal the top of everything with foil.

Now, put it in your preheated oven (325F) for 4 hours. Adjust your baking time either way depending on the amount of meat you actually used.

"Getting Baked"

Now for the most important aspect of this recipe. Sit down with everyone you have invited over for this feast and finish off that bottle of Tequila with them by doing rounds of shots! Also, pop in the movie "Once Upon A Time In Mexico". After all, that's where I got this recipe from! It's in the Special Features section of the DVD. Then after the movie you should still have time to make some rice to serve the pork over. If this doesn't turn out to be the most fall apart in your mouth meat dish that you've ever had, then you must have screwed something up. Trust me, it will be very tender. But if you did screw it up, you have nothing to fear because if you followed all the directions then everyone will already be too "Baked" to know it! You can't lose!

I hope you all try this. We did and we really enjoyed it! Even the kids once they got over the fact that the meat was called pork "butt"! LOL!
Later,
Derek

NOTE: A bit of a personal experience warning here: If and When you make this dish, make absolutely sure that you wear latext gloves or wash your hands VERY thoroughly after making the powder at the beginning. If you don't and you forget what you're doing and you happen to rub your eyes, well, let's just say you'll be seeing red. OUCH! I like the latex glove method because your hands don't smell like chili powder for the next 2 days after dinner.

Damn scallops and bacon have my mouth watering just thinking about those two things. I lived in NYC for 6 years and had alot of Jewish friends, colleagues and I never did figure out what exactly were the guidelines they had to follow with regard to not eating certain things and sexual prohibitions they had to undergo I did like all the Jewish holidays I got paid for though whatever they were.

Life is tough enough but eliminating pork in the menu is just a gawd awful oversight by the all powerful

Cool, let me know how it turns out.

The Quick and Dirty Guide to Kosher.

No meat and dairy in the same dishes. The more oservant people keep 2 sets of dishes so they can never mix.

If it comes out of the sea, it has to have fins and scales. So no shelfish because they do not have scales. No sea mammals either.

If it is a land mammal, it has to have a split hoof and chew its cud. This means animals like cows, sheep, deer, buffalo (and some oddballs like giraffe). No pork because it does not chew its cud.

If it is a bird, it has to have feathers and a beak. So no bats and no big bugs. Very traditional people go through their grains (like lentils) very carefully to look for any bugs.

There are also certain ways that meat must be slaughtered, under the supervision of a rabbi. But that is the biggies.

-Jus

A short Sunday morning session. Got another couple of hours to finish the last Crypto unless I decide to do the Interpoker one later in the month with the added 30.00 bonus they usually offer. Only one big hand in the session where I was on the losing end of with two fools in preflop with let's say questionable hands and more questionable play on the turn but of course rivered one of their 9 outs in a 100+ 2-4 pot.

Adding some more sports pick today: Taking SF +13 vs. Bears (BU:1); Browns +7.5 cs. Steelers; Packers +9.5 vs falcons; Jets +9 vs. Carolina; Texans + 18.5 vs. Colts; Cards +4 vs. Lions ; Patriouts -3 vs. Dolphins.

PokerStars 2/4 Hold'em (9 handed)

Preflop: Hero is UTG with , .
Hero raises, 1 fold, MP1 calls, MP2 calls, 1 fold, CO 3-bets, 1 fold, SB calls, 1 fold, Hero caps, MP1 calls, MP2 calls, CO calls, SB calls.

Flop: (21 SB) , , (5 players)
SB checks, Hero bets, MP1 raises, MP2 calls, CO 3-bets, SB folds, Hero caps, MP1 calls, MP2 calls, CO calls.

Turn: (17.50 BB) (4 players)
Hero bets, MP1 calls, MP2 calls, CO raises, Hero calls, MP1 calls, MP2 calls.

River: (25.50 BB) (4 players)
Hero checks, MP1 bets, MP2 folds, CO raises, Hero folds, MP1 3-bets, CO calls.

Final Pot: 30.50 BB

Results in white below:
MP1 has 6s 5s (flush, king high).
CO has 8s 7s (flush, king high).
Outcome: CO wins 30.50 BB.

Another short session with a small win.
And another short sessiona at Martins
Played the BTP tourny and managed not to finish last so looking up I guess.

PokerStars 3-6 limit, 38 hands, 36.50
PStars 2-4 limit, 42 hands, 2.00
PokerRoom 2-4 limit, 85 hands, -35.00
Cryptos 1-2 quid limit, 137 hands, 6 quid (0.87)10.45
FTP 2-4 limit, 77 hands, 11.00
Martins 0.5-1.00 euro limit, ca. 100 hands, -0.30 euros(-0.35)
Absolute 1-2 limit, 78 hands, 24.63
BTP tourny, 16.00
Rake: 1.22
Various: 20.73
---------------------------------
Total: 87.18
Time: 4h20m

I was freakin' 46.87% to win.