Baked Pork Pibil

Baked Pork Pibil

  • ½ cup water
  • 1 cup orange juice
  • 3 tbs. Apple vinegar
  • 5 oz. achiote, also know as annato paste
  • ¼ white Spanish onion
  • 1 garlic clove
  • 1 tsp. oregano
  • ½ tsp. Cumin
  • ½ tsp. salt
  • 4 ½ lb. Pork shoulder cut into chunks
  • 3 banana leaf
  • 3 whole peppercorns
  • 2 tbs. Ahuacaltan onion flavor

In a blender add water, orange juice, apple vinegar, achiote, onion, garlic, oregano, cumin, pepper and salt. Blend until homogenous.

In a large, non-reactive bowl put the pork and marinate with the achiote sauce for 4 hours.

Preheat the oven to 375°Fa

Meanwhile, in a baking Pyrex, lay out the banana leaf and wash with Ahuacatlan oil. When the meat is ready arrange the meat over a few of the leaves and cover with the rest of the leaves.

Bake for 30 minutes.

Remove the banana leafs and serve immediately.