Puerco Pibil (Yucatan-Style Slow Roasted Pork)
Prep Time: 72 hours (includes marination time)
Cook Time: 4 hours
Total Time: 76 hours
Description:
Inspired by the iconic scene from Once Upon a Time in Mexico, where the mariachi’s culinary quest for the perfect puerco pibil leads him on an unforgettable gastronomic journey, this recipe captures the essence of Yucatan-style slow-roasted pork. My version of this delectable dish blends influences from director Robert Rodriguez’s personal take and a recipe from La Parilla: The Mexican Grill. The result is a wonderfully balanced and flavor-packed pork roast that pairs exquisitely with Pink Pickled Onions, your favorite fruit salsa, a vibrant salsa cruda, and warm, soft tortilla shells.
Ingredients:
For the Achiote Recado:
- 3 tablespoons annatto seeds
- 2 cups water
- 4 teaspoons allspice
- 1 teaspoon freshly ground black pepper
- 2 tablespoons dried ancho chile powder
- 1 teaspoon sea salt
- 1 teaspoon dried Mexican oregano
- 1/4 teaspoon cumin
- 2 cloves garlic, minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
For the Pork:
- 6 pounds pork butt
- 1/2 cup additional marinade (from the recado)
Instructions:
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Prepare the Achiote Recado:
- In a small saucepan, combine the annatto seeds and water. Bring the mixture to a boil over high heat, then cover and reduce to a simmer.
- Allow the seeds to cook for about 30 minutes. After cooking, remove the saucepan from the heat and let the seeds steep for approximately 2 hours, or until they have softened and the water has turned a rich, reddish color.
- Once steeped, drain the seeds and transfer them to a food processor. Add the allspice, black pepper, dried ancho chile powder, sea salt, dried Mexican oregano, cumin, garlic, apple cider vinegar, and fresh lemon juice.
- Blend the mixture until a smooth, thick paste forms. For a spicier version of the recado, consider adding 2-3 habanero peppers to the food processor.
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Marinate the Pork:
- Place the pork butt in a large zip-top bag or a non-reactive container. Pour the prepared achiote recado over the pork, ensuring it is well-coated.
- Seal the bag or container tightly and refrigerate. Allow the pork to marinate for a minimum of 2 days, but no longer than 5 days. Remember to turn the meat occasionally to ensure even marination. The pork will become saltier the longer it marinates, so adjust the marination time to your taste preference.
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Prepare for Roasting:
- Preheat your oven to 325°F (163°C).
- Lay a sheet of tin foil in a sturdy baking pan. Place banana leaves crosswise on top of the foil, creating a bed for the pork.
- Position the marinated pork in the center of the banana leaves. If you have any remaining marinade, pour it over the pork. It’s crucial that the pork cooks in its own marinade for the best flavor.
- Fold the banana leaves around the pork, covering it completely. Add more banana leaves if needed to make a neat, sealed package.
- Cover the entire pan with an additional layer of foil to prevent steam from escaping. If banana leaves are not available, you can use additional foil to cover the pork tightly, though the banana leaves add a wonderful visual and flavor touch.
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Roasting the Pork:
- Place the pan in the preheated oven and roast for about 4 hours. The pork is ready when it is tender and easily shreds with a fork.
- After roasting, let the pork rest for about 30 minutes. This resting period helps the juices redistribute, ensuring a moist and flavorful result.
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Shred and Serve:
- Once rested, remove the pork from the pan and discard any large fatty pieces. Coarsely shred the pork with two forks.
- Serve the shredded puerco pibil with pink pickled onions, your favorite fruit salsa, a fresh salsa cruda, and warm tortilla shells.
- For a refreshing accompaniment, consider serving with icy cold beer or tequila, depending on your preference.
Enjoy this rich, flavorful Yucatan-style pork dish that embodies the essence of slow-roasted perfection! 🌮🍻
