📝 About This Recipe
Transport your senses to the heart of the Yucatán Peninsula with this masterpiece of slow-roasted pork, traditionally buried in a 'pib' (earth oven). This recipe captures that ancient magic using a rich marinade of earthy achiote, vibrant citrus, and aromatic spices, all wrapped in scorched banana leaves. The result is succulent, fall-apart tender meat infused with a smoky, tangy depth that defines Mexican culinary heritage.
🥗 Ingredients
The Pork
- 4 pounds Pork Shoulder (Boston Butt) (cut into 3-inch chunks)
- 1 package Banana Leaves (thawed if frozen, rinsed and patted dry)
The Recado Rojo (Marinade)
- 3.5 ounces Achiote Paste (one standard block)
- 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 cloves Garlic (roasted and peeled)
- 1 tablespoon Dried Mexican Oregano (toasted)
- 1 teaspoon Cumin Seeds (toasted and ground)
- 3 pieces Whole Cloves (ground)
- 1.5 tablespoons Kosher Salt
- 2 tablespoons Lard or Vegetable Oil (melted)
Xni-Pec (Pickled Red Onions)
- 2 large Red Onion (thinly sliced)
- 1-2 pieces Habanero Pepper (seeded and minced)
- 1/2 cup Lime Juice (freshly squeezed)
- 1 pinch Salt
👨🍳 Instructions
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1
Begin by preparing the marinade. In a blender, combine the achiote paste, bitter orange juice, vinegar, roasted garlic, oregano, cumin, ground cloves, salt, and melted lard. Blend until perfectly smooth and vibrant red.
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2
Place the pork chunks in a large non-reactive bowl or heavy-duty gallon bag. Pour the marinade over the meat, ensuring every piece is thoroughly coated. Cover and refrigerate for at least 4 hours, though overnight is highly recommended for the best flavor penetration.
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3
While the pork marinates, prepare the banana leaves. Pass them carefully over a medium-high gas flame or press them against a hot skillet for a few seconds until they turn shiny and become pliable. This releases their oils and prevents cracking.
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4
Prepare the pickled onions (Xni-Pec). In a medium bowl, toss the sliced red onions with the minced habanero, lime juice, and salt. Let this sit at room temperature for at least 2 hours to soften and develop its signature neon pink hue.
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5
Preheat your oven to 325°F (165°C). Alternatively, if using a smoker, stabilize it at the same temperature.
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6
Line a large Dutch oven or heavy roasting pan with the softened banana leaves. Lay them in a cross pattern, allowing plenty of overhang on all sides to fold over the meat.
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7
Place the marinated pork and all its juices into the center of the banana leaf-lined pot. Fold the overhanging leaves over the pork to create a snug, sealed parcel.
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8
Cover the pot tightly with its lid. If the lid isn't perfectly airtight, seal the top with a layer of aluminum foil before putting the lid on to trap every drop of moisture.
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9
Roast in the oven for 3.5 to 4 hours. You are looking for 'fork-tender' perfection—the meat should offer zero resistance when pierced.
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10
Remove the pot from the oven and let it rest, still sealed, for 20 minutes. This allows the juices to redistribute and the meat to relax.
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11
Open the banana leaves (watch out for the fragrant steam!). Using two forks, shred the pork directly in the pot, mixing it thoroughly with the accumulated red juices and rendered fat.
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12
Taste and adjust seasoning. If it needs more brightness, add a splash of extra lime juice. Serve immediately while piping hot.
💡 Chef's Tips
If you cannot find Seville (bitter) oranges, the combination of orange, lime, and grapefruit juice provided in the ingredients is a near-perfect flavor match. Do not skip the banana leaves; they provide a tea-like earthiness and essential moisture that parchment or foil cannot replicate. For an authentic smoky touch in a kitchen oven, you can add half a teaspoon of high-quality liquid smoke to the marinade, though the scorched leaves do a lot of the work. Ensure you use a heavy-bottomed pot like a cast-iron Dutch oven to maintain the steady, gentle heat required for the collagen to break down into silk. Always wear gloves when handling the habanero peppers to avoid 'chile burn' on your skin or eyes.
🍽️ Serving Suggestions
Serve on warm, hand-pressed corn tortillas for the ultimate street-taco experience. Top generously with the Xni-Pec (pickled onions) to cut through the richness of the pork. Pair with a side of black beans (Frijoles Negros) and white rice to soak up the extra achiote sauce. An ice-cold Horchata or a crisp Mexican lager with lime is the perfect beverage to balance the heat of the habanero. Add a few slices of fresh avocado on top for a creamy contrast to the tangy meat.