Pork pibil

Name: Pork pibil
Total time: 3 h 30 min
Yield: serves 8
Ingredients: pork shoulder 1.6kg, boneless, skin removed and cut into 3-inch cubes; cumin seeds 1 tbsp; allspice berries 1 tbsp; black peppercorns 1 tsp; onion 1, roughly chopped; garlic 10 cloves; achiote paste 2 tbsp; scotch bonnet 1-2, seeded and chopped; oranges 4, juiced; limes 3, juiced; bay leaves 4; red chilli 1, finely sliced; red onion 1, finely sliced; red wine vinegar 2 tbsp; rice or tortillas; coriander a bunch

3 hours 30 minutes plus marinating
serves 8
Easy

Pork pibil is a great weekend slow cook recipe, it may take a bit of time but it's super easy. This one-pot dish is low in calories and can feed up to 8 people. Freeze and portion this pork pibil and give your midweek meals some Mexican zing

July 23, 2017 at 11:30 am

Ingredients

pork shoulder 1.6kg, boneless, skin removed and cut into 3-inch cubes

Marinade

cumin seeds 1 tbsp
allspice berries 1 tbsp
black peppercorns 1 tsp
onion 1, roughly chopped
garlic 10 cloves
achiote paste 2 tbsp
scotch bonnet 1-2, seeded and chopped
oranges 4, juiced
limes 3, juiced
bay leaves 4

Pink onions

red chilli 1, finely sliced
red onion 1, finely sliced
red wine vinegar 2 tbsp

To serve

rice or tortillas
coriander a bunch

Method

Step 1

Heat a frying pan over a medium heat and add the cumin seeds, allspice and peppercorns.
Step 2

Toast for 2-3 minutes until fragrant. Tip into a mortar and grind to a powder with a pestle.
Step 3

Put the onion, garlic, achiote paste, scotch bonnet and 1 tsp sea salt into a food processor, along with the toasted spices, and whizz to a paste. Add the orange and lime juice and whizz again.
Step 4

Put the pork into a bowl, pour over the marinade, tear in the bay leaves, mix well and chill for at least 4 hours, but preferably overnight.
Step 5

Heat the oven to 170C/fan 150C/gas 3. Tip the pork and marinade into a large casserole, cover with a double layer of foil and a lid, and cook for 2 hours.
Step 6

Remove the lid and foil and cook for a further hour or until the meat is falling apart and the sauce has thickened.
Step 7

Toss the chilli, sliced red onion and red wine vinegar with a little salt and leave for 1 hour, tossing every now and again.
Step 8

Shred the pork into its sauce, and serve with rice or tortillas, pink onions and sprigs of coriander.
Step 9

To freeze, allow the shredded pork to cool completely, put portions into freezer bags and freeze.
Step 10

Defrost overnight in the fridge and reheat in a pan with a splash of water until piping hot.

Achiote paste is made from the Mexican annatto seed, giving a nutty taste and a bright red colour. It is available online at mexgrocer.co.uk, souschef.co.uk and amazon.co.uk