Ingredients
Pork and achiote marinade
- 3 pounds boneless pork shoulder Cut into roughly 3-inch chunks.
- 3 ounces achiote paste About one small block.
- ½ cup fresh orange juice About 2 oranges.
- ¼ cup fresh lime juice About 2–3 limes.
- 4 cloves garlic Peeled.
- 1 teaspoon dried Mexican oregano
- 1½ teaspoons kosher salt
- ¼ cup water For the roasting pot.
- 2 large banana leaves Thawed if frozen; enough to line and cover a 5–6-quart pot.
Pickled onion and serving
- 1 medium red onion Thinly sliced.
- ½ cup white vinegar
- ½ cup warm water For pickling.
- 1 teaspoon sugar
- ½ teaspoon kosher salt For the onion.
- 16 small corn tortillas Optional for serving; two per person.
- 1 lime lime Optional; cut into wedges for serving.
Equipment
- 1 5–6-quart Dutch oven with lid For the banana leaf-wrapped pork.
- 1 Blender For the achiote-citrus marinade.
- 1 Chef’s knife and cutting board For cutting pork and onion.
- 1 Large mixing bowl For marinating the pork.
- 1 Large dry skillet To soften banana leaves.
- 1 Small bowl or jar For quick pickled onions.
- 1 Citrus juicer For fresh orange and lime juice.
- 1 Instant-read food thermometer For checking the pork.
Instructions
Roast and serve
- Cut the pork shoulder into roughly 3-inch chunks and place them in a large mixing bowl.
- Blend achiote paste, orange juice, lime juice, garlic, Mexican oregano and 1½ teaspoons kosher salt until smooth. Pour over the pork and turn to coat. Cover and refrigerate for at least 2 hours or up to 12 hours.
- Heat oven to 325°F. Rinse and dry the banana leaves, then warm each briefly in a large dry skillet until pliable. Line a 5–6-quart Dutch oven with the leaves, leaving enough overhang to fold over the pork.
- Transfer the pork and all marinade into the leaf-lined pot. Add ¼ cup water around the edges, fold leaves over the meat, and cover with the lid. Roast for about 4 hours, checking after 3½ hours, until the pork is very tender and shreds readily. For pull-apart texture, an instant-read thermometer will usually read around 195–205°F; the USDA safe minimum for pork roasts is lower, at 145°F with a 3-minute rest.
- While the pork roasts, combine the sliced red onion, white vinegar, warm water, sugar and ½ teaspoon kosher salt in a small bowl or jar. Stir and let stand at least 30 minutes, then drain before serving.
- Let the covered pork rest 20 minutes. Open the leaves carefully, transfer pork to a board and shred with two forks. Toss with some of the pot juices. Divide into eight portions; serve with pickled onion, warm corn tortillas and lime wedges if using.
Video
Notes
Cost basis: About US$12 for 3 pounds pork shoulder, $2.50 for 3 ounces achiote paste, $3.50 for the banana leaves, $3 for citrus, $0.75 for garlic and oregano, $1.75 for onion, vinegar and sugar, and $2.50 for 16 tortillas. Total about US$26; prices vary. Optional lime wedges are included in the citrus estimate.
Food safety: Refrigerate the marinating pork at 40°F or below, never at room temperature. The USDA safe minimum for pork roasts is 145°F with a 3-minute rest; this shoulder cooks far past that point to become shreddable. Refrigerate leftovers promptly and use within 3–4 days.
Video companion: Rick Bayless shows a small-batch, home slow-cooked cochinita pibil for tacos. This card instead uses banana leaves and a Dutch oven; follow its oven timing and amounts.
