Slow-Roasted Achiote Pork — Pibil de Cerdo en Hoja de Platano
Yucatecan pork shoulder marinated in achiote, sour orange, and aromatics, wrapped in banana leaf with onion and habanero, slow-baked until silky and falling apart, served with rice, pickled onion, and tortillas.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk achiote paste with orange juice, lime juice, minced garlic, cumin, oregano, allspice, cloves, salt, and pepper until smooth. Toss pork shoulder pieces to coat evenly, rest 10 minutes. Combine red onion with lime juice and salt, scrunch with fingers, set aside. Pass banana leaves over low flame 10 seconds per side until pliable.
Bake
Preheat oven to 180C (350F). Lay banana leaves shiny-side-up on parchment. Brush centres with oil, layer white onion slices, top with marinated pork and all marinade. Tuck bay leaves and habanero halves between pork. Fold long sides up to meet, fold short ends to seal. Wrap parchment tightly around each parcel, place seam-side-down in baking dish.
Bake
Bake 40 minutes at 180C until parcels are steamy, leaves darkly fragrant, and pork is fork-tender when tested through wrappings. Heat is sufficient when steam escapes and pork shreds easily.
Finish
Open parcels on a plate carefully, avoiding steam. Discard bays and habanero. Lightly shred pork in each parcel, mixing with released marinade and juices until combined.
Plate
Transfer pibil and marinade to the open banana leaves on serving plates. Arrange cooked white rice alongside. Top pibil with pickled red onion and fresh cilantro. Serve with corn tortillas and lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.