Entree: Belize – Central Culinary Region – Pibil (Achiote‑marinated, banana‑leaf‑wrapped slow‑roasted pork prepared in the traditional buried or oven‑roasted pibil method)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs

Additional 4 hrs

Total 5 hrs

Ingredients

- 3 lb (1.36 kg) pork shoulder, boneless, trimmed
- 1/4 cup (60 g) achiote (annatto) paste
- 1 cup (240 ml) freshly squeezed orange juice (preferably bitter orange or mix of orange and a little lime)
- 1/4 cup (60 ml) fresh lime juice
- 4 cloves (about 12 g) garlic, smashed
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) dried Mexican oregano (or regular oregano)
- 1/2 tsp (1 g) ground allspice
- 1/4 tsp (0.5 g) ground cloves
- 1 tbsp (15 g) sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 bay leaves
- 2 tbsp (30 ml) vegetable oil
- 2–3 banana leaves, rinsed and blanched or 2 pieces of parchment paper if banana leaves are unavailable
- 1 medium red onion, about 6 oz (170 g), thinly sliced for serving
- Warm corn tortillas, for serving

Instructions

1. In a blender or bowl, combine achiote paste, orange juice, lime juice, garlic, cumin, oregano, allspice, cloves, salt, and pepper. Blend or whisk until smooth to form a marinade.
2. Place the pork shoulder in a large nonreactive dish or resealable bag. Pour the marinade over the pork, massaging to ensure full coverage. Add bay leaves. Marinate refrigerated for at least 4 hours, preferably overnight.
3. Preheat oven to 300°F (150°C). Remove pork from marinade, reserving the liquid. Heat 2 tbsp vegetable oil in a heavy skillet over medium-high heat and brown the pork on all sides, 3–4 minutes per side.
4. Lay banana leaves flat (soften by passing over a flame briefly or blanching) and place a sheet of parchment on top if desired. Place the browned pork on the center, spoon reserved marinade over the meat, then wrap securely in the banana leaves and tie with butcher’s twine or tuck ends to seal.
5. Place the wrapped pork in a roasting pan, cover tightly with foil, and roast in the preheated oven until very tender and easily shredded, about 3–4 hours depending on size. Alternatively, cook in a slow cooker on low for 6–8 hours.
6. Remove from oven and let rest 15 minutes. Unwrap and transfer pork to a board; shred with forks and mix with cooking juices. Serve warm with thinly sliced red onion and warm corn tortillas.