Puerco Pibil (Yucatan-Style Slow Roasted Pork)

Name: Puerco Pibil (Yucatan-Style Slow Roasted Pork)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
For the Achiote Recado....place annatto seeds and water in small saucepan over high heat; bring to boil, cover, and lower to simmer.
2
Cook about 30 minutes, remove from heat, and leet seeds steep for about 2 hours, or until softened.
3
Drain, then place in food processor with remaining ingredients; Blend until a smooth paste forms.
4
If you would like a spicier recado, add 2-3 habaneros to the processor.
5
Combine pork butt and recado in large ziploc, sealing tightly.
6
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.
7
Place a sheet of tin foil in a sturdy pan.
8
Cross banana leaves on top of the foil, and place meat in center.
9
Add any remaining marinade to pork- it is important that the pork stews in its own marinade.
10
Wrap leaves around the meat, covering with more leaves if necessary, to make a neat package.
11
Cover pan with one more layer of foil, to prevent steam from escaping.
12
[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.]
13
Cook in a 325-degree oven for about four hours, until pork is meltingly tender.
14
Let rest for 30 minutes, then coarsely shred, removing any large fatty pieces.
15
Serve with salsas, pink pickled onions, warm tortillas, and icy cold beer (or tequila, if that's your thing).

1008

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Puerco Pibil (Yucatan-Style Slow Roasted Pork) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!