Slow-Cooked PORK
- 1h 0mPrep Time
- 4h Cook Time
- 5h Ready In
A slow-cooked pork shoulder marinated in achiote and citrus, then roasted until tender. Serve shredded in lettuce wraps with pickled vegetables and fresh herbs.
Ingredients
- 12 clove garlic peeled, divided
- 1 cinnamon stick
- 9.86 ml whole cumin seeds
- 4 whole cloves
- 2 ancho chile peppers seeded
- 29.6 ml dried oregano
- 88.7 ml achiote paste
- 44.4 ml apple cider vinegar
- 118 ml sour orange juice
- 14.8 ml sea salt
- 14.8 ml freshly cracked black pepper
- 1 boneless pork shoulder or boneless leg cut into 6 chunks
- Additional sea salt
- 3 banana leaves
- 2 medium yellow onions peeled and chopped
- 2 medium celery roots peeled and chopped
- 1 medium carrot peeled and chopped
- 1 medium ripe papaya peeled, seeded, and chopped
- 10 clove garlic peeled and smashed
- 4 whole allspice berries
- 2 star anise pods
- 6 sprig thyme
- 2 full racks natural baby back pork ribs
- 29.6 ml sea salt
- Freshly cracked black pepper
- 340 g Jamaican or Mexican beer
- 237 ml dark Jamaican rum
- 118 ml agave nectar
- 946 ml chicken broth or bone broth
- water
- Avocado oil
- Crispy Onion, Garlic, and Chile Oil
- 237 ml fresh cilantro chopped
Nutrition (per serving, estimated)
Estimated based off 19 of 33 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 906 mg
- Iron: 11.2 mg
- Magnesium: 152 mg
- Phosphorus: 769 mg
- Potassium: 2303 mg
- Zinc: 5.92 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 cinnamon stick
- 9.86 ml whole cumin seeds
- 4 whole cloves
- 29.6 ml dried oregano
- 88.7 ml achiote paste
- 44.4 ml apple cider vinegar
- 118 ml sour orange juice
- 14.8 ml sea salt
- 14.8 ml freshly cracked black pepper
- Additional sea salt
- 3 banana leaves
- 4 whole allspice berries
- 2 star anise pods
- 6 sprig thyme
- 2 full racks natural baby back pork ribs
- 29.6 ml sea salt
- Freshly cracked black pepper
- 340 g Jamaican or Mexican beer
- 237 ml dark Jamaican rum
- 118 ml agave nectar
- 946 ml chicken broth or bone broth
- water
- Avocado oil
- Crispy Onion, Garlic, and Chile Oil
Prepare
- 12 clove garlic, peeled, divided
- 2 ancho chile peppers, seeded
- 1 boneless pork shoulder or boneless leg, cut into 6 chunks
- 2 medium yellow onions, peeled and chopped
- 2 medium celery roots, peeled and chopped
- 1 medium carrot, peeled and chopped
- 1 medium ripe papaya, peeled, seeded, and chopped
- 10 clove garlic, peeled and smashed
- Chop 237 ml fresh cilantro
Let's Cook
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Step 1.
Make the pibil marinade: Place 6 garlic cloves, cinnamon stick, cumin seeds, cloves, ancho chiles, and oregano in a medium sauté pan. Dry roast over medium heat, stirring constantly, for about 5 minutes until fragrant but not burned.
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Step 2.
Transfer the roasted mixture to a blender. Add the remaining 6 garlic cloves and achiote paste. Blend on high until a thick, uniform paste forms.
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Step 3.
Transfer the paste to a bowl. Stir in apple cider vinegar and sour orange juice (or orange-lime juice mixture). Add sea salt and black pepper. Set aside.
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Step 4.
Prepare the pork: Cut the pork shoulder into 6 chunks. Place in a dish that fits in the refrigerator. Rub the pork all over with the marinade, tossing to coat thoroughly. Cover with plastic wrap and refrigerate overnight, or for at least 4 hours.
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Step 5.
Preheat the oven to 400°F. Place a roasting pan full of water on the bottom shelf of the oven. Line another roasting pan with banana leaves, draping them over the edges.
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Step 6.
Transfer the marinated pork to the banana leaf-lined pan. Fold the draped leaf ends over the pork, covering it completely. Add another leaf on top if needed. Cover the pan with a lid or foil.
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Step 7.
Roast the pork on the middle shelf for 3 to 4 hours, until the meat is tender and cooked through. While the pork roasts, you can prepare any accompaniments.
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Step 8.
Remove the pan from the oven and let it cool almost completely on the stovetop without uncovering. The meat will continue to tenderize and the juices will settle.
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Step 9.
When the meat is cool, remove it from the pan and gently shred. Discard the banana leaf. Reserve about 1½ cups of cooking juices.
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Step 10.
In a fresh pan, combine the reserved cooking juices and shredded pork. Taste and season with additional salt if needed. If serving now, heat the pork on the stovetop. If not, cover and refrigerate.
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Step 11.
Serve the slow-roasted pork in lettuce wraps with pickled onions and peppers or pickled cucumbers and green papaya. Add fresh mint and cilantro leaves inside the lettuce cup.