Out of all the dishes in the Yucatan Peninsula, I think this is the dish that is best known throughout the whole country. Cooked with Achiote and sour orange juice, the slow roasted pork meat was traditionally buried in a pit, hence the word “Pibil”, meaning “buried” in Mayan.
2cupsof bitter orange juiceor one cup orange juice mixed with one cup of grapefruit juice
3Poundsof boneless pork loin or pork shoulder cut in pieces
1large red onionsliced.
1Tablespoondried Mexican oregano
½cupoil or lard
1turkey size oven bag
Salt to taste
Roast the banana leaf, if you bought it from the frozen section of the supermarket, wait until it is completely defrosted.
To roast the banana leaf, place it directly over a medium hot fire of you gas stove, it will start changing color and getting some shiny while in contact with the fire. Make sure not to burn the leaves, we just want them to be pliable.
Line your roasting pan with the oven bag and arrange the banana leaves overlapping as in the above picture. You can also use aluminum foil instead of the oven bag.
In your blender, mix the Achiote (annatto) seasoning with the pepper and bitter orange juice. Add salt.
Place the pork meat on the leaves. Pour the Achiote mixture over. And add the oil/lard to give it more flavor.
Cover with the sliced onion and herbs. Fold the ends of the banana leaves over the pork.
Close the oven bag and cut 3 or 4 slits according to packages instructions. If using aluminum foil wrap tightly . Add about 1 ½ quarter of water to the roasting pan to create a steaming effect. One time, I forgot to add the water and it still came out great.
Bake 2 ½ hours in a preheated oven at 350 degrees. Add more water to the pan if needed.
Remove roasting pan from oven and uncover the meat. The meat should be tender. If it isn’t, cover and return to the oven for another 30 minutes.
To serve shred the meat and cover with the juice with warm tortillas and habanero sauce.
This meal can also be cooked in a slow cooker for about 6 hours in the lower setting.