Cooking: Yucatán Citrus Pork and Mexican Rice

I wish I had seen Rick Bayless's recipe for Cochinita Pibil, but I had seen this one from Hungry Hounds instead.  I started this recipe because I wanted to use up ingredients already in my pantry.  I also ended up using all the margarita mix too to drink while cooking this meal, and I'll use the rest of the tequila to mix with grapefruit soda for a Paloma.

 What I loved most about this recipe is ALL the citrus and that it utilized just about every part of the orange, lime and lemon--zest and juice made my kitchen smell awesome and was beautiful-looking to boot.

 I used green bell, cubanelle, and jalapeno to spice up the pork.

 And cilantro!  I love me lots of cilantro.

I should have trimmed off the fat cap, but I was worried about the pork being dry.  I needn't have because then I had to drain off a lot of that citrus infused grease.  However, the pork was luscious and delicious.

 I cooked rice to go with my pork dish, and dagnabit, I forgot to use the Azafran to flavor my rice further.