Centerplate Executive Chef Sean Kavanaugh Prepares for Super Bowl Sunday

Can’t make it to the big game? Throw your own party at home and serve Chef Sean’s signature dish – Puerco Pibil!

Click here to view our interview with Chef Sean http://www.youtube.com/watch?v=5qOkVcjTf64

Chef Sean’s Signature Puerco Pibil Recipe

Yield: 5 pounds Puerco Pibil

Ingredients:

For the marinade:

5 Tbsp. Whole annatto seed

2 Tbsp. Kosher salt

1 Tbsp. Whole peppercorns

8 each Whole Allspice

3 tsp. Whole Cumin seeds

½ tsp. Whole cloves(Grind the above ingredients to a fine powder using an electric spice grinder or coffee grinder)

8 garlic cloves, minced

Juice of 5 lemons

½ cup orange juice

½ cup white vinegar

2 each Habeñero pepper (seeded and devined)

5 pounds pork butt (cut into 2” squares)

3 banana leaves (if available)

Method: For the marinadeAfter the spices have been ground to a fine powder, place all of the marinade ingredients in a blender and blend until garlic and Habeñero peppers are pureed smooth.

Method: For the Pork buttAdd the marinade to the cubed pork butt and mix thoroughly making sure to cover all pork pieces.Place pork in refrigerator and let marinate for 24 hours.Pre-heat oven to 325ºF.Line roasting pan with banana leaves (if available) or foil.Place pork and marinade into pan and cover tightly with foil to seal in the steam.Place pan in oven and cook for 3-4 hours or until pork is very tender and falls apart easily.

Serve with cilantro corn rice, shredded cabbage, pico de gallo, avocado, and flour tortillas