Best 3 Puerco Pibil Yucatan Style Slow Roasted Pork Recipes

Puerco pibil is a traditional Mayan dish from the Yucatán Peninsula in Mexico featuring tender pork marinated in achiote paste, wrapped in banana leaves, and slow-roasted in an underground oven. This flavorful dish is a testament to the rich culinary history of the region and has become a beloved dish enjoyed by people worldwide. The traditional method for cooking puerco pibil involves using an underground oven called a pib, which gives the pork its distinct earthy flavor. However, with modern kitchen appliances, making this delicious dish at home is possible by using a Dutch oven or a slow cooker. In this article, we will explore the history, significance, and provide a detailed recipe to help you create an authentic and flavorful puerco pibil that will tantalize your taste buds.

Here are our top 3 tried and tested recipes!

PUERCO PIBIL

Puerco Pibil image

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

Ingredients

5 tbs Annato Seed (note)
2 tsp Cummin Seed
1 tbs Peppercorn
1/2 tsp Cloves
8 whole Allspice
2 tbs salt
8 cloves garlic
1-3 habanero chiles (note)
1/2 cup orange juice
1/2 cup white vinegar
5 lemons
Splash of the finest tequila you can find (note)
5 lbs Pork Butt

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

Puerco Pibil image

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

Ingredients

5 lbs pork butt, cubed into 2 inch pieces
5 tablespoons annatto seeds
2 teaspoons cumin seeds
1 tablespoon black peppercorns
8 whole allspice
1/2 teaspoon whole cloves
2 red habanero peppers, diced (remove seeds and membrane)
1/2 cup orange juice
1/2 cup white vinegar
2 tablespoons salt
8 cloves garlic, peeled
5 lemons, juiced
1 tablespoon tequila
banana leaf

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)

Puerco Pibil (Yucatan-Style Slow Roasted Pork) image

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

Ingredients

3 lbs boneless pork butt, cut into 2 inch thick slices
2 pieces freshly washed banana leaves, as needed (can be found frozen in an Oriental supermarket)
4 tablespoons annatto seeds
1 cup water
2 teaspoons allspice, freshly ground
4 teaspoons fresh ground black pepper
1 cup dried ancho chile powder
1/4 cup sea salt
2 tablespoons toasted dried Mexican oregano
1 teaspoon cumin
6 cloves garlic, peeled,then pan roasted until brown and soft
1 medium white onion, thickly slices,pan roasted until brown and soft
1/2 cup apple cider vinegar
3 cups freshly squeezed orange juice
1/2 cup fresh lemon juice

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:

To achieve the most authentic flavor, it's recommended to use achiote paste made from scratch. It's a delightful combination of annatto seeds, garlic, cumin, cloves, cinnamon, oregano, and pepper.
The traditional method of cooking involves wrapping the pork in banana leaves. If they're unavailable, aluminum foil can be used as a substitute. Ensure that the pork is tightly wrapped to retain moisture and flavor.
Using fresh, high-quality ingredients is crucial. The pork should be of good quality and the spices should be fragrant and flavorful.
Don't skimp on the marinade time. The longer the pork is marinated, the more flavorful it will be. A minimum of 8 hours is recommended, but overnight is even better.
When cooking the pork, keep the temperature low and slow. This allows the meat to cook evenly and become fall-apart tender.
To serve, shred the pork and serve it with warm tortillas, pickled red onions, and your favorite salsa or guacamole.

Conclusion:

Puerco pibil is a delicious and flavorful dish that is sure to impress your family and friends. With its unique blend of spices and slow-cooked pork, it's a dish that is both authentic and satisfying. Whether you're a fan of Mexican cuisine or simply looking for a new and exciting dish to try, puerco pibil is sure to become a favorite. So, gather your ingredients and get ready to embark on a culinary journey to the Yucatán Peninsula!