A traditional spiced and slow-roasted pork dish from the Yucatán
Eating pork pibil tacos at a fiesta in Merida with an ice cold can of Tecate while being jostled down the street by thousands of people to deafening music is something I will never forget. Here I have changed the recipe up a little bit with the inclusion of a brioche bun.
For the pork pibil:
2 tbsp achiote paste
100ml freshly squeezed orange juice
100ml freshly squeezed lime juice
2 large green chillies, finely chopped
1 tsp cumin powder
1 tsp coriander powder
1 tsp ancho chilli powder
100ml red wine vinegar
1 bunch fresh coriander, finely chopped
1 kilo pork shoulder
For the pickled onions:
200ml white wine vinegar
4-5 star anise
A small handful of coriander seeds
2 x red onions, finely sliced
For the chipotle mayo:
1 tbsp good quality chipotle paste
Make up the marinade, rub it all over the pork and leave overnight.
Preheat the oven to 150C. Put the pork in a roasting dish and cover with foil. Cook for 2-3 hours. While still hot, shred with 2 forks.
Bring the vinegar, 200ml water and sugar to the boil along with the star anise and coriander seeds. Remove from the heat. When cool, add the onions and set aside.
Mix the chipotle paste and mayo. Serve the pork and mayo in a brioche bun with the shredded lettuce.
Recipe: Dhruv Baker