Best 3 Puerco Pibil Yucatan Style Slow Roasted Pork Recipes
Embark on a culinary journey to the heart of the Yucatán Peninsula and discover the tantalizing flavors of Puerco Pibil, a traditional Mayan dish that embodies the essence of slow-roasted perfection. This succulent pork dish is marinated in a symphony of aromatic spices, citrus, and earthy achiote paste, then wrapped in banana leaves and roasted until fall-apart tender. The result is a mouthwatering explosion of flavors that will transport your taste buds to the vibrant streets of Mexico. Our comprehensive guide takes you step-by-step through the art of crafting this delectable dish, providing detailed instructions for both traditional and modern variations. From the authentic method of cooking in an underground oven to contemporary adaptations using a slow cooker or Dutch oven, you'll find all the techniques you need to create an unforgettable Puerco Pibil experience.
Here are our top 3 tried and tested recipes!
PUERCO PIBIL
This dish is very strong in flavor, and some people might want to dilute it a bit. Ideal candidates are white rice and pico de gallo. Shred the pork and mix into or serve on top of white rice and pico.
Provided by David Taylor
Categories Main Dish
Time 4h45m
Number Of Ingredients 13
Steps:
- Using the coffee ginder, grind Annato, Cumin Seed, Cloves, Allspice, and Peppercorns into a fine powder.
- Remove seeds and inner membrane from habanero.
- Add vinegar, orange juice, habanero, salt, garlic, and spice powder to blender. Blend on high for 30-60 seconds.
- Add juice of five lemons and Tequila and blend for another 30-60 seconds. Congratulations, you've just made achiote paste.
- Cut pork into 2 inch cubes and place in a large ziplock bag; pour achiote paste over pork. Seal bag and mush bag around to spread the paste over the pork. Refrigerate for 2-4 hours.
- Line the baking pan with banana leaves (or foil if you don't have leaves).
- Pour pork and achiote paste into pan.
- Cover with more banana leaves and then foil. Crimp foil around pan to make sure steam doesn't escape.
- Bake in the oven at 325° F for 4 hours.
- And bam, a dish so good you might just get whacked for making it.
PUERCO PIBIL
I got this recipe from the movie "Once Upon A Time In Mexico" starring Antonio Banderas and Johnny Depp. The director (or maybe producer - not sure) Robert Rodriguez made a short cooking show at the end of the DVD showing how to cook this dish. I have not made it yet because the annato seeds were not available locally so I ordered them from Penzey's and they just came in. I plan on making this next weekend so I will post an update on the recipe. NOTE: Rodriguez suggests that you have a coffee grinder just for grinding seeds and do not attempt to grind coffee beans after the seasoning. He states you will never get out all of the seasoning and will affect the taste of your coffee so splurge and buy a grinder just for your seasonings. You can buy banana leaves at your asian market but if you cannot find them wrap the pork in foil. He says the leaves add flavor and moisture.
Provided by Luby Luby Luby
Categories Pork
Time 5h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Put annato seeds, cumin seeds, peppercorns, allspice and cloves in a clean coffee grinder and grind very fine.
- Put orange juice, white vinegar, habanero peppers, ground spice powder, salt, garlic, lemon juice and tequila in blender.
- Blend until smooth.
- Place cubed pork and liquid from blender in zip loc bag and marinate for one hour.
- Line a 9x13 baking pan with banana leaves.
- Pour pork mixture directly on top of banana leaves and cover with more banana leaves.
- Cover tightly with foil.
- Bake at 325 degrees for 4 hours.
PUERCO PIBIL (YUCATAN-STYLE SLOW ROASTED PORK)
I first came across a version of this when watching "Once Upon a Time in Mexico". The mariachi orders puerco pibil (roasted pork) in every restaurant he visits. After eating one chef's version, he declares it the best he has ever tasted, walks into the kitchen, and kills the chef, thereby retaining the balance of the universe. A segment following the movie shows how director Robert Rodriguez cooks his version. Between that, and a recipe in 'la parilla: the mexican grill', I think I have found my own happy medium. Serve with Pink Pickled Onions (recipe #73203), your favourite fruit salsa (I use recipe #86509 ), a salsa cruda (I use recipe #12724), and warmed, soft tortilla shells. Prep time includes marination time.
Provided by skat5762
Categories Pork
Time P3DT4h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- For the Achiote Recado....place annatto seeds and water in small saucepan over high heat; bring to boil, cover, and lower to simmer.
- Cook about 30 minutes, remove from heat, and leet seeds steep for about 2 hours, or until softened.
- Drain, then place in food processor with remaining ingredients; Blend until a smooth paste forms.
- If you would like a spicier recado, add 2-3 habaneros to the processor.
- Combine pork butt and recado in large ziploc, sealing tightly.
- Refrigerate, and let marinate for at least two days (but no longer than 5; meat will grow saltier the longer it is kept), turning occasionally.
- Place a sheet of tin foil in a sturdy pan.
- Cross banana leaves on top of the foil, and place meat in center.
- Add any remaining marinade to pork- it is important that the pork stews in its own marinade.
- Wrap leaves around the meat, covering with more leaves if necessary, to make a neat package.
- Cover pan with one more layer of foil, to prevent steam from escaping.
- [NOTE:If you are unable to get banana leaves, simply place the pork in a roasting pan, covering very tightly with tin foil- But the banana leaves look much cooler.]
- Cook in a 325-degree oven for about four hours, until pork is meltingly tender.
- Let rest for 30 minutes, then coarsely shred, removing any large fatty pieces.
- Serve with salsas, pink pickled onions, warm tortillas, and icy cold beer (or tequila, if that's your thing).
Nutrition Facts : Calories 655.7, Fat 39.6, SaturatedFat 13.1, Cholesterol 149.7, Sodium 4997.6, Carbohydrate 31.3, Fiber 8.8, Sugar 13.3, Protein 46.7
Tips:
- For the most authentic flavor, use achiote paste made from scratch. You can find the recipe in the article.
- If you don't have time to make your own achiote paste, you can use a store-bought brand. Just be sure to choose one that is made with real annatto seeds.
- The type of orange juice you use will affect the flavor of the dish. For a sweeter flavor, use fresh orange juice. For a more tart flavor, use grapefruit juice.
- Don't be afraid to adjust the amount of spices to your taste. If you like a spicier dish, add more habanero peppers. If you prefer a milder flavor, reduce the amount of peppers.
- Puerco pibil is traditionally cooked in a pit oven, but you can also make it in a slow cooker or Dutch oven. If you're using a slow cooker, cook the pork on low for 8-10 hours or on high for 4-6 hours.
- Serve puerco pibil with warm tortillas, pickled onions, and a squeeze of lime juice.
Conclusion:
Puerco pibil is a delicious and flavorful dish that is perfect for a special occasion. It's a great way to enjoy the unique flavors of the Yucatán Peninsula. With a little planning and effort, you can easily make this dish at home. So next time you're looking for a new and exciting recipe to try, give puerco pibil a try. You won't be disappointed.
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