Pibil-Style Pork
A traditional Mexican dish featuring tender pork shoulder marinated in a flavorful blend of achiote paste, citrus juices, and spices, then slow-grilled until perfectly tender. Served with corn tortillas and traditional accompaniments.
Ingredients
- •1 medium onion
- •4 cloves garlic
- •⅓ cup fresh orange juice
- •⅓ cup fresh lime juice
- •¼ cup achiote paste
- •1 tablespoon red wine vinegar
- •2 teaspoons coarse kosher salt
- •1 teaspoon ground black pepper
- •1 teaspoon ground cumin
- •½ teaspoon dried oregano
- •1 piece pork shoulder roast
- •1 piece disposable aluminum pan
- •16 pieces corn tortillas
- •1 serving Yucatecan Pickled Onions
- •1 serving Habanero-Tomato Salsa
Cooking Instructions
- 1.
Heat medium skillet over medium-high heat. Add onion and garlic to dry skillet and cook until browned in spots on all sides, turning occasionally, about 8 minutes for onion and 4 minutes for garlic. Core and coarsely chop onion. Transfer onion and garlic to blender. Add orange juice and next 7 ingredients to blender; puree until smooth. Transfer to large resealable plastic bag; add pork. Seal bag, releasing excess air; turn to coat. Chill at least 4 hours and up to 1 day, turning occasionally.
20 min
- 2.
For charcoal grill, light 30 briquettes in chimney starter; heat until ash-gray. Remove top rack from grill and place 1 disposable aluminum pan on 1 side of grill. Pour briquettes onto opposite side of grill. Return rack to grill.
15 min
- 3.
For 2-burner gas grill, remove rack and place 1 disposable aluminum pan on 1 side of grill. Return rack; light grill (medium heat) on side opposite pan.
10 min
- 4.
For 3-burner gas grill, remove rack and place 1 disposable aluminum pan in center of barbecue. Return rack and light grill on both sides of pan (not under pan).
10 min
- 5.
For all grills, brush rack with oil. Place pork with some marinade still clinging on rack above pan. Close lid; insert thermometer into hole in lid. Cook pork until instant-read thermometer inserted into center of roast registers 195°F, about 3 1/2 hours, maintaining grills internal temperature at around 350°F by opening and closing vents, adjusting gas grill's burners, or adding more hot briquettes from chimney starter to charcoal grill.
210 min
- 6.
Transfer pork to cutting board and let rest 10 minutes. Pull out and discard bone and any large lumps of fat. Using 2 forks or large knife, shred the pork; transfer to platter. Drizzle with a few spoonfuls of drippings from aluminum pan in barbecue, if desired.
15 min
- 7.
Grill tortillas until slightly charred, about 10 seconds per side. Serve pork with tortillas, Yucatecan Pickled Onions, and Habanero-Tomato Salsa.
10 min
