📝 About This Recipe
Transport your palate to the heart of the Yucatán Peninsula with this elevated take on the iconic Mayan pit-roasted pork. This dish features succulent pork shoulder marinated in a vibrant achiote-citrus recado, wrapped in charred banana leaves and slow-cooked until it yields to the touch of a fork. The richness is perfectly balanced by the sharp acidity and creeping heat of traditional pickled habanero onions, creating a masterpiece of Latin American fine dining.
🥗 Ingredients
The Pork and Marinade
- 4 lbs Pork Butt (Shoulder) (cut into 3-inch cubes, excess fat trimmed)
- 3.5 oz Achiote Paste (high-quality annatto seed paste)
- 1 cup Bitter Orange Juice (or a mix of 1/2 cup orange, 1/4 cup lime, 1/4 cup grapefruit juice)
- 2 tablespoons White Vinegar
- 6 pieces Garlic Cloves (roasted until soft)
- 1 tablespoon Mexican Oregano (dried)
- 1 teaspoon Spices (each of ground cumin, cloves, and allspice)
- 2 tablespoons Kosher Salt
The Wrap and Aromatics
- 1 package Banana Leaves (cleaned and softened over an open flame)
- 1/4 cup Lard (melted (optional, for authentic richness))
Pickled Habanero Onions (Xni-Pec)
- 2 large Red Onion (very thinly sliced into half-moons)
- 2-3 pieces Habanero Peppers (seeded and finely minced)
- 1/2 cup Lime Juice (freshly squeezed)
- 1 teaspoon Salt (to taste)
👨🍳 Instructions
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1
In a blender, combine the achiote paste, bitter orange juice, vinegar, roasted garlic, Mexican oregano, cumin, cloves, allspice, and salt. Blend until completely smooth to create the 'Recado Rojo'.
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2
Place the pork cubes in a large bowl and pour the marinade over them. Massage the sauce into the meat, ensuring every piece is coated. Cover and refrigerate for at least 4 hours, ideally overnight for maximum flavor penetration.
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3
Prepare the banana leaves by passing them quickly over a gas flame or a hot pan until they turn a glossy dark green and become pliable. Do not burn them.
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4
Preheat your oven to 325°F (165°C). Line a heavy Dutch oven or deep roasting pan with a double layer of the softened banana leaves, leaving plenty of overhang to fold over the top.
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5
Place the marinated pork and all the liquid into the lined pan. Drizzle with melted lard if using. Fold the overhanging banana leaves over the pork to seal it tightly like a parcel.
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6
Cover the pot with its lid or a tight layer of aluminum foil to prevent steam from escaping. Bake for 4 to 5 hours, or until the pork is tender enough to be shredded with a spoon.
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7
While the pork cooks, prepare the pickled onions. Blanch the sliced red onions in boiling water for 30 seconds, then drain and rinse with cold water. This keeps them crisp but removes the raw 'bite'.
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8
In a glass bowl, mix the blanched onions with the minced habanero, lime juice, and salt. Let this sit at room temperature for at least 2 hours to develop the bright pink color and spicy-tart flavor profile.
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9
Once the pork is done, remove it from the oven and let it rest for 15 minutes. Open the banana leaves carefully (watch out for the steam).
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10
Shred the meat into large, succulent chunks right in its own juices. Do not over-shred; fine dining presentation benefits from some texture.
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11
To plate, place a small piece of fresh banana leaf on a warm plate. Mound the pork in the center, drizzle with extra cooking juices, and top generously with the pickled habanero onions.
💡 Chef's Tips
Always toast your dry spices before grinding to unlock the essential oils. If you cannot find bitter oranges, the lime/orange/grapefruit blend is a perfect culinary substitute. Do not skip the banana leaf; it imparts a subtle, smoky, tea-like aroma that is essential to the dish. For a truly 'fine dining' texture, strain the marinade through a fine-mesh sieve before adding it to the pork. Wear gloves when handling habaneros to avoid 'chile burn' on your skin.
🍽️ Serving Suggestions
Serve with warm, hand-pressed blue corn tortillas for a striking color contrast. Pair with a side of creamy black bean purée topped with crumbled cotija cheese. A glass of chilled Mexican Rosé or a smoky Mezcal Negroni cuts through the richness beautifully. For a non-alcoholic pairing, try a fresh hibiscus (Jamaica) iced tea with a hint of cinnamon.