Puerco Pibil (Yucatan-Style Slow Roasted Pork)
- Ready In:
- 76hrs
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 3 lbs boneless pork butt, cut into 2 inch thick slices
- 2 pieces freshly washed banana leaves, as needed (can be found frozen in an Oriental supermarket)
-
To make Achiote Recado
- 4 tablespoons annatto seeds
- 1 cup water
- 2 teaspoons allspice, freshly ground
- 4 teaspoons fresh ground black pepper
- 1 cup dried ancho chile powder
- 1⁄4 cup sea salt
- 2 tablespoons toasted dried Mexican oregano
- 1 teaspoon cumin
- 6 cloves garlic, peeled,then pan roasted until brown and soft
- 1 medium white onion, thickly slices,pan roasted until brown and soft
- 1⁄2 cup apple cider vinegar
- 3 cups freshly squeezed orange juice
- 1⁄2 cup fresh lemon juice
directions
- For the Achiote Recado....place annatto seeds and water in small saucepan over high heat; bring to boil, cover, and lower to simmer.
- Cook about 30 minutes, remove from heat, and leet seeds steep for about 2 hours, or until softened.
- Drain, then place in food processor with remaining ingredients; Blend until a smooth paste forms.
- If you would like a spicier recado, add 2-3 habaneros to the processor.
- Combine pork butt and recado in large ziploc, sealing tightly.
- Refrigerate, and let marinate for at least two days (but no longer than 5; meat will grow saltier the longer it is kept), turning occasionally.
- Place a sheet of tin foil in a sturdy pan.
- Cross banana leaves on top of the foil, and place meat in center.
- Add any remaining marinade to pork- it is important that the pork stews in its own marinade.
- Wrap leaves around the meat, covering with more leaves if necessary, to make a neat package.
- Cover pan with one more layer of foil, to prevent steam from escaping.
- [NOTE:If you are unable to get banana leaves, simply place the pork in a roasting pan, covering very tightly with tin foil- But the banana leaves look much cooler.]
- Cook in a 325-degree oven for about four hours, until pork is meltingly tender.
- Let rest for 30 minutes, then coarsely shred, removing any large fatty pieces.
- Serve with salsas, pink pickled onions, warm tortillas, and icy cold beer (or tequila, if that's your thing).
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Reviews
-
It happens to be my favorite, and this method is a good one. Better than a lot of others I have seen. I make my own achiote paste, which is easier than the Recado method here-Achiote Paste #102398- The rest is the same. Use a pressure cooker to trim the cooking time a LOT. I just made it with 5lbs of pork and it took 80 minutes in the pressure cooker. I must say that the pickled red onions really make this dish. Don't serve it without them. A good habanero salsa goes well with it too. Oh, and don't forget the BEER!
RECIPE SUBMITTED BY
skat5762
Hampton Roads, Virginia
Food, felines, vino, photography