Puerco Pibil Yucatan Style Slow Roasted Pork
Experience a taste of Mexico's vibrant Yucatan Peninsula with this Puerco Pibil, a slow-roasted pork recipe infused with bold, authentic flavors. Tender chunks of pork shoulder are bathed in a zesty marinade made from achiote paste, citrus juices, garlic, and an aromatic blend of spices like cumin, allspice, and cloves. Wrapped in fragrant banana leaves and roasted low and slow, the result is melt-in-your-mouth pork that's rich, smoky, and deeply satisfying. Perfectly customizable, this dish pairs beautifully with warm tortillas, tangy pickled red onions, and fiery habanero salsa for a true feast. Whether you're hosting a dinner party or craving something extraordinary, this Yucatan-style pork is a flavorful journey you don’t want to miss!
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Recipe Information
Ingredients
- 2 lbs pork shoulder (boneless)
- 3 tbsp achiote paste
- 0.5 cup orange juice
- 0.25 cup lime juice
- 2 tbsp white vinegar
- 4 pieces garlic cloves (minced)
- 1 tsp ground cumin
- 0.5 tsp ground allspice
- 0.25 tsp ground cloves
- 1.5 tsp salt
- 1 tsp black pepper
- 2 leaves banana leaves (optional, for wrapping)
- 3 sheets aluminum foil
Instructions
Cut the pork shoulder into large chunks, approximately 2 inches in size, to allow the marinade to penetrate evenly.
In a blender or food processor, combine achiote paste, orange juice, lime juice, white vinegar, minced garlic, ground cumin, ground allspice, ground cloves, salt, and black pepper. Blend until smooth to create the marinade.
Place the pork pieces in a large mixing bowl or a resealable plastic bag. Pour the marinade over the pork, ensuring all the pieces are evenly coated. Cover and refrigerate for at least 4 hours or overnight for the best flavor.
Preheat your oven to 325°F (160°C).
If using banana leaves, soften them by briefly passing them over an open flame or steaming them. This will make them pliable and easier to work with.
Line a large baking dish with the banana leaves, ensuring they overlap and extend beyond the edges of the dish. If not using banana leaves, line the dish with aluminum foil.
Place the marinated pork and all the marinade into the prepared baking dish. Fold the banana leaves over the pork to create a loose parcel. If using foil, wrap the pork tightly to seal in the steam.
Cover the baking dish with an additional layer of foil to ensure it is tightly sealed and no steam escapes.
Bake in the preheated oven for 4 hours or until the pork is tender and easily shredded with a fork.
Carefully unwrap the banana leaves or foil, as steam will escape. Serve the pork with warm tortillas, pickled red onions, and habanero salsa, if desired.
Nutrition Facts
Calories |
2432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.8 g | 236% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 4098 mg | 178% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 11.2 g | ||
| Protein | 167.5 g | 335% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2914 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
