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Loading...A signature slow-roasted pork dish from the Yucatán Peninsula, marinated overnight in a tangy, earthy paste of annatto seeds, sour orange, and warm Mexican spices, then wrapped in banana leaves and roasted until fall-apart tender. Serve with pickled red onions, habanero salsa, warm corn tortillas, and lime for an authentic experience.
Prep Time30 mins
Cook Time300 mins
Total Time330 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 430 kcalCalories
- 27 gFat
- 9 gSaturated Fat
- 5 gCarbs
- 1 gFiber
- 2 gSugar
- 40 gProtein
- 710 mgSodium
- 620 mgPotassium
- 65 mgCalcium
- 2.6 mgIron
- 14 mgVitamin C
- 8 mcgVitamin A
Ingredients
For the Achiote Marinade
- 1/2 cup (4 oz) achiote paste
- 1 cup fresh sour orange juice (or 1/2 cup fresh orange juice plus 1/2 cup fresh lime juice)
- 2 tablespoons white vinegar
- 6 cloves garlic, minced
- 2 habanero chiles, stemmed and minced (seeds removed for less heat, optional)
- 1 large white onion, sliced thin
- 2 teaspoons Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
For the Pork and Wrapping
- 4 lb boneless pork shoulder, cut into 4-inch chunks
- 2 large banana leaves, fresh or thawed frozen
- 1 cup chicken broth or water
- 2 tablespoons lard or neutral oil
For Serving (optional)
- Pickled red onion slices
- Habanero-tomato salsa
- Warm corn tortillas
- Lime wedges
Directions
- In a large bowl, whisk together the achiote paste, sour orange juice, vinegar, garlic, habaneros, oregano, cumin, salt, pepper, cinnamon, and cloves until smooth. Stir in the sliced onion. Add the pork chunks and toss thoroughly to coat. Cover and refrigerate 8 to 24 hours.
- When ready to cook, prepare the banana leaves by passing them briefly over an open flame or dipping them in boiling water until pliable; trim off any tough stems or torn edges. Line a large Dutch oven or deep roasting pan with one layer of leaves, letting excess hang over the sides.
- Arrange the marinated pork and all of the marinade inside the leaves, pour in the broth, and dot the top with lard. Fold the overhanging leaves over the pork to enclose it completely, then cover the pot tightly with a lid or heavy-duty foil.
- Roast in a preheated 300°F (150°C) oven for 4 1/2 to 5 hours, until the pork shreds effortlessly with a fork and is deeply colored a rusty red. The internal temperature should reach at least 200°F for a tender pull-apart texture.
- Remove from the oven and let rest, covered, for 15 minutes. Carefully unwrap the banana leaves, transfer the pork to a cutting board, and use two forks to shred the meat, discarding any large pieces of fat.
- Skim the rich cooking liquid and drizzle it over the shredded pork to keep it moist and flavorful. Taste and adjust salt.
- Serve the pork in a warm bowl alongside pickled red onions, habanero salsa, lime wedges, and hot corn tortillas so everyone can build their own tacos.
- Leftover pork keeps in an airtight container in the refrigerator for up to 4 days and tastes even better the next day after the spices meld.
Cook’s Notes
- If sour oranges (naranjas agrias) are unavailable, substitute half fresh orange juice and half fresh lime juice for a similar bright acidity.
- Banana leaves are traditional and add a subtle grassy aroma; if you cannot find them, line the pot with parchment paper and seal tightly with foil for a similar steaming effect.
- For a shortcut, this recipe works beautifully in a slow cooker: cook on LOW for 8 hours or HIGH for 4 hours after wrapping.
- Marinating overnight is essential for deep color and flavor; even 4 hours will produce good results but overnight is much better.
- For an outdoor pit-style cook, place the wrapped pork in a foil pan, bury in a charcoal pit with coals, and cook covered with dirt for 5 to 6 hours for an authentic pibil experience.
