Best 2 Pibil Style Pork Recipes

Embark on a culinary journey to the heart of the Yucatán Peninsula with Pibil-Style Pork, a traditional Mayan dish that tantalizes taste buds with its rich, earthy flavors. This ancient recipe, passed down through generations, blends achiote paste, fragrant spices, and tender pork, slow-cooked to perfection in banana leaves. As you uncover the secrets of this iconic dish, discover variations that cater to diverse preferences, including a vegetarian option that captures the essence of Pibil without compromising on taste. Prepare to be captivated by the vibrant flavors of this Mexican masterpiece.

Here are our top 2 tried and tested recipes!

PORK MIMI'S WAY, YUCATAN STYLE: COCHINITA PIBIL

Pork Mimi's Way, Yucatan Style: Cochinita Pibil image

Provided by Aarón Sánchez

Categories main-dish

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 cup fresh sour orange juice
1 tablespoon white vinegar
2 tablespoons achiote paste
2 tablespoons chopped garlic
3 pounds pork (use 2 thick shoulder steaks cut into large pieces with a few short ribs or pork butt)
Salt

Steps:

Prepare marinade with the orange juice, vinegar, achiote, garlic, and salt, to taste, and mix thoroughly. Rub the mixture into the meat and marinate at room temperature for 1 hour, or refrigerated, for at least 1 hour.
Preheat oven to 300 degrees F.
Line a roaster pan with heavy foil and arrange the marinated pork in it, covering the meat with the marinade. Cover pan with foil tightly and bake for 2 to 3 hours. Check often and turn pieces of meat in their own juices. Roasting times vary according to the toughness of the meat.
Chop meat into cubes and discard any fatty parts. Serve with a basket of freshly made corn tortillas.

PIBIL-STYLE PORK

Pibil-Style Pork image

Provided by Steven Raichlen

Categories Citrus Pork Low Cal High Fiber Backyard BBQ Summer Grill Grill/Barbecue Oregano Bon Appétit

Yield Makes 10 to 12 servings

Number Of Ingredients 15

Ingredients

1 medium onion, quartered through core
4 garlic cloves, peeled
1/3 cup fresh orange juice
1/3 cup fresh lime juice
1/4 cup achiote paste
1 tablespoon red wine vinegar
2 teaspoons coarse kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/2 teaspoon dried oregano (preferably Mexican)
1 4 1/2- to 5-pound bone-in pork shoulder roast (Boston butt)
1 13x9x2-inch disposable aluminum pan
Corn tortillas
Yucatecan Pickled Onions
Habanero-Tomato Salsa

Steps:

Heat medium skillet over medium-high heat. Add onion and garlic to dry skillet and cook until browned in spots on all sides, turning occasionally, about 8 minutes for onion and 4 minutes for garlic. Core and coarsely chop onion. Transfer onion and garlic to blender. Add orange juice and next 7 ingredients to blender; puree until smooth. Transfer to large resealable plastic bag; add pork. Seal bag, releasing excess air; turn to coat. Chill at least 4 hours and up to 1 day, turning occasionally.
For charcoal grill, light 30 briquettes in chimney starter; heat until ash-gray. Remove top rack from grill and place 1 disposable aluminum pan on 1 side of grill. Pour briquettes onto opposite side of grill. Return rack to grill.
For 2-burner gas grill, remove rack and place 1 disposable aluminum pan on 1 side of grill. Return rack; light grill (medium heat) on side opposite pan.
For 3-burner gas grill, remove rack and place 1 disposable aluminum pan in center of barbecue. Return rack and light grill on both sides of pan (not under pan).
For all grills, brush rack with oil. Place pork with some marinade still clinging on rack above pan. Close lid; insert thermometer into hole in lid. Cook pork until instant-read thermometer inserted into center of roast registers 195°F, about 3 1/2 hours, maintaining grills internal temperature at around 350°F by opening and closing vents, adjusting gas grill's burners, or adding more hot briquettes from chimney starter to charcoal grill.
Transfer pork to cutting board and let rest 10 minutes. Pull out and discard bone and any large lumps of fat. Using 2 forks or large knife, shred the pork; transfer to platter. Drizzle with a few spoonfuls of drippings from aluminum pan in barbecue, if desired.
Grill tortillas until slightly charred, about 10 seconds per side. Serve pork with tortillas, Yucatecan Pickled Onions, and Habanero-Tomato Salsa.

Tips:

Select the right cut of pork. Pork shoulder is the traditional cut used for cochinita pibil, as it is a fatty and flavorful cut that can withstand the long cooking time. However, you can also use other cuts of pork, such as pork loin or pork tenderloin, if you prefer.
Use achiote paste to add flavor and color to the pork. Achiote paste is a traditional Mexican seasoning made from annatto seeds. It has a slightly earthy and nutty flavor and gives the pork a beautiful red color. If you can't find achiote paste, you can substitute a mixture of paprika, cumin, and oregano.
Cook the pork slowly and low. Cochinita pibil is traditionally cooked in a pit oven, but you can also cook it in a slow cooker or Dutch oven. The low and slow cooking method helps to tenderize the pork and develop its flavor.
Serve the pork with traditional accompaniments. Cochinita pibil is typically served with tortillas, pickled onions, and a spicy salsa. You can also serve it with rice, beans, or your favorite side dishes.

Conclusion:

Cochinita pibil is a delicious and flavorful Mexican dish that is perfect for a special occasion or a casual meal. With its tender pork, rich sauce, and traditional accompaniments, cochinita pibil is sure to be a hit with everyone at your table. So next time you're looking for a new and exciting dish to try, give cochinita pibil a try. You won't be disappointed!