Ingredients
Pork and marinade
- 3 pounds boneless pork shoulder About 1.36 kg, trimmed of thick surface fat and cut into 3-inch chunks.
- 50 g achiote paste Check the label for salt and allergens.
- 0.75 cup fresh orange juice 180 ml.
- 0.25 cup fresh lime juice 60 ml.
- 4 cloves garlic Peeled.
- 0.5 teaspoon dried Mexican oregano Or ordinary dried oregano.
- 0.5 teaspoon fine salt Plus more only if needed after cooking.
- 1 medium white onion Sliced; about 150 g.
- 0.5 cup water Plus more if the pot becomes dry.
- 2 large pieces banana leaves Optional, thawed and rinsed; enough to line and fold over the pork.
Optional accompaniments
- pickled red onions, warm corn tortillas and habanero salsa For serving; excluded from nutrition and cost.
Equipment
- 6-quart Dutch oven with lid
- Blender or small food processor
- Tongs and two forks
- Meat thermometer
Instructions
Braise the pork
- Heat the oven to 300°F (150°C). Blend achiote paste, orange juice, lime juice, garlic, oregano and measured salt until the paste is dispersed. Toss the pork chunks with the marinade.
- Line the Dutch oven with the banana leaves, if using, leaving enough overhang to fold across the meat. Add onion and pork with all the marinade. Pour the water down the side. Fold the leaves loosely over the pork and fit the lid tightly.
- Braise on a middle rack for 3–3½ hours, checking at 2½ hours. Open carefully away from your face. The pork is ready when a fork turns easily and the pieces separate without resistance, commonly around 195–205°F (90–96°C) for shredding texture. If still firm, cover and continue in 20–30-minute intervals. Add a splash of hot water if the bottom is nearly dry.
- Rest covered for 10 minutes. Transfer the meat to a bowl and discard the banana leaves. Skim obvious fat from the juices. Shred the pork into coarse strands, removing any remaining tough pieces.
- Taste the juices. If thin and not already salty, simmer some separately to concentrate them; otherwise use as they are. Fold enough juices into the pork to moisten it, keeping the rest for serving. Add salt only if needed.
- Serve with the optional accompaniments. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Use within 3–4 days and reheat with the juices to 165°F (74°C).
Nutrition
Calories: 350kcalCarbohydrates: 7gProtein: 30gFat: 21gSaturated Fat: 7.5gFiber: 1gSugar: 4g
Video
Notes
Nutrition is an approximate ingredient-weight calculation per eighth of the pork and marinade, excluding optional toppings. The estimate uses USDA raw pork-shoulder blade lean-and-fat data (185 kcal, 17.43 g protein and 12.3 g fat per 100 g), plus the citrus, onion, garlic and paste. Actual fat retained and paste formulation change the result; skimming reduces some fat, which this estimate does not subtract.
Cost basis is a planning allowance: 3 lb pork at roughly $3–4 per lb, citrus and onion $3–4, the used portion of achiote $2–3, garlic/spices and banana leaves $2–4. This is not a live store quotation.
For an overnight preparation, refrigerate the marinated pork covered and cook the next day; do not marinate on the counter. Banana leaves are a wrapper, not an edible garnish.
Video companion: Rick Bayless demonstrates achiote pork for cochinita pibil tacos with a slow cooker and discusses the covered-oven alternative. This recipe uses boneless chunks and orange-lime juice rather than his exact meat cut and citrus proportions; follow the written oven method here.