Pork Pibil comes from southern Mexico. The tradition is to cook it in a pit which is where the name comes from, Pib, in mayan, means buried. The vibrant colour the meat has comes from the achiote in the marinade.
Even though there are not many pits in London, this dish has become very popular. So don’t feel left behind and learn how to make it yourself.
If you can’t find banana leaves you can use aluminium foil to wrap the pork.
Prep Time | 30 minutes
Cooking Time | 2 hours plus an overnight marinade
Difficulty | Medium
1 kg pork shoulder
4 garlic cloves
50 g achiote paste
½ tsp ground cumin
1 tsp oregano
2 tbsp white vinegar
½ cup orange juice
1 tsp black pepper
1 tsp salt
- Blend all the marinade ingredients together.
- Place the pork shoulder flat on a baking tray, pour the marinade making sure it covers all the meat. Cover with plastic film, place it in the oven, let it marinade overnight.
- Cover the bottom of a baking tray with banana leaves, put the pork inside the tray and wrap it with more banana leaves until is fully covered. Cover with aluminium foil and cook in a pre heated oven for 2 hours at 180°C or until the meat is tender.
- To serve pull the meat apart or chop it in cubes.
You can have a good plate of pork pibil served with black beans and rice. Make tacos with it topped with pickled red onions. Or have it by itself.