Achiote pulled pork (puerco pibil) by Cool Chile
Puerco Pibil (also known as Cochinita Pibil), is a slow-roasted pork dish from the Yucatan Peninsula in Mexico. The marinade usually consists of citrus juices, flavoured with achiote (ground annatto seeds), which gives the slow roasted meat its characteristic colour. Delicious served in tacos or alongside our black beans and jalapeño cornbread.
Serves 6-8 people.
1.5kg of boneless shoulder of pork
125ml, approx. 1.5 oranges, of fresh orange juice
60ml, approx. 1.5 limes, of fresh lime juice
1 pack Soft Corn Tortillas (10cm)
1/2 - 1 tsp salt or to taste
Wedges of lime
To prepare the pork:
Mix the achiote paste with orange, lime juice and salt in a small bowl.
If your pork shoulder comes with a layer of skin and fat, remove this and reserve. Cut trimmed pork into large 5cm square chunks. Place the meat in a non-reactive bowl (glass bowl or Tupperware with a lid), pour over the achiote marinade and mix together until pork is well coated. Cover and refrigerate for 4-8 hours or over night.
If you did have skin & fat from your pork shoulder, you can try the following and incorporate rendered pork fat which will add more flavour to your feast and who doesn’t like crackling?!
Preheat oven to 180°C / 160°C for fan assisted ovens. Place reserved fat, skin side up and/or over any other fat trimmings in a roasting tray. Place in a moderately hot oven until the the fat is rendered out. This pork dripping is then used to anoint the marinated pork before baking. The crispy crackling can be added as an extra ingredient to the cornbread or be crumbled on top of the finished pulled pork, if it lasts that long!
When ready to cook the pork:
Pre heat the oven to 180°C / 160°C for fan assisted ovens.
Place the meat and marinade in an oven proof ceramic/glass casserole dish and add approx.
2 tbsp of the rendered pork fat. Cut a piece of baking/parchment paper to fit over the top of the dish (to stop foil touching the meat) then tightly cover in foil.
Place in the oven and bake for 2 hours or until pork is tender and falling apart. Cool slightly, then shred, tossing in the left over juices in the dish. Use straight away, or cool quickly, wrap tightly and store in the fridge until you are ready to use it. Gently reheat in a saucepan on the stove top, stirring until piping hot throughout.
When ready to serve your feast:
Warm your soft tortillas / dish up beans and cornbread along with the pork, pink pickled onions and any other garnishes in the middle of your table and let everyone dig in!