📝 About This Recipe
Transport your kitchen to the heart of the Yucatán Peninsula with this soul-warming masterpiece of Mexican slow-cooking. Traditionally buried in a 'pib' (earth oven), this version uses banana leaves and a low oven to achieve that signature melt-in-your-mouth texture infused with earthy achiote and vibrant citrus. The result is a smoky, tangy, and deeply aromatic pork that represents the pinnacle of Mayan culinary heritage.
🥗 Ingredients
The Meat
- 4-5 pounds Pork Butt (Shoulder) (cut into 3-inch chunks, leaving some fat for flavor)
- 1 package Banana Leaves (thawed if frozen, used to line the pot)
The Recado Rojo (Marinade)
- 3.5 ounces Achiote Paste (one standard bar)
- 1 cup Bitter Orange Juice (or a mix of 1/2 cup orange, 1/4 cup lime, and 1/4 cup grapefruit juice)
- 2 tablespoons Apple Cider Vinegar
- 6 cloves Garlic (roasted and peeled)
- 1 tablespoon Mexican Oregano (dried)
- 1 teaspoon Ground Cumin (toasted)
- 1/2 teaspoon Allspice Berries (finely ground)
- 2 tablespoons Kosher Salt (adjust to taste)
- 2 tablespoons Lard or Vegetable Oil (melted)
The Essential Garnish (Xni-Pec)
- 2 large Red Onion (thinly sliced)
- 2-3 pieces Habanero Peppers (seeded and minced)
- 1/2 cup Lime Juice (freshly squeezed)
- 1 pinch Salt
👨🍳 Instructions
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1
Prepare the marinade by combining the achiote paste, bitter orange juice (or citrus blend), vinegar, roasted garlic, oregano, cumin, allspice, salt, and melted lard in a blender. Process until completely smooth and vibrant red.
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2
Place the pork chunks in a large non-reactive bowl and pour the marinade over them. Massage the sauce into the meat, cover, and refrigerate for at least 4 hours, though overnight is highly recommended for deep flavor penetration.
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3
Preheat your oven to 325°F (160°C). Prepare the banana leaves by passing them quickly over an open flame on the stove until they become shiny and pliable.
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4
Line a heavy Dutch oven or deep roasting pan with the banana leaves, overlapping them so they hang over the sides. You want enough leaf coverage to completely seal the pork inside.
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5
Place the marinated pork and all excess marinade into the leaf-lined pot. Fold the overhanging leaves over the meat to create a tight parcel.
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6
Cover the pot with its lid. If using a roasting pan, cover tightly with a double layer of aluminum foil to ensure no steam escapes.
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7
Bake in the center of the oven for 3.5 to 4 hours. The pork is ready when it is completely tender and shreds easily with a fork.
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8
While the pork cooks, prepare the pickled onions. Mix the sliced red onions, minced habaneros, lime juice, and salt in a bowl. Let sit for at least 1 hour to soften the onions and mellow the heat.
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9
Once the pork is done, remove the pot from the oven and let it rest, still covered, for 20 minutes.
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10
Carefully open the leaves (watch for hot steam). Use two forks to shred the pork directly into its own juices, mixing well so every strand is coated in the red sauce.
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11
Taste the meat and add an extra squeeze of lime or a pinch of salt if needed to brighten the flavors.
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12
Serve immediately while piping hot with warm corn tortillas and the pickled habanero onions.
💡 Chef's Tips
If you can't find bitter oranges, the blend of orange, lime, and grapefruit is a perfect scientific substitute for that specific acidity. Don't skip the banana leaves; they provide a subtle tea-like fragrance and keep the meat incredibly moist during the long braise. For an extra layer of authenticity, add a splash of liquid smoke to the marinade if you aren't cooking over wood or charcoal. Wear gloves when handling the achiote paste and the habaneros—the paste stains everything red and the peppers are fiercely hot. Always toast your spices before grinding to release the essential oils for a more complex flavor profile.
🍽️ Serving Suggestions
Serve with warm, hand-pressed corn tortillas for authentic street-style tacos. Pair with a side of black beans seasoned with epazote and fluffy white rice. Accompany with fresh habanero salsa on the side for those who crave extra heat. Drink a cold Hibiscus Tea (Agua de Jamaica) or a crisp Mexican lager to balance the rich, citrusy pork. Finish the meal with grilled pineapple or a light coconut flan.