Boiled Potato

Pibil Pork

December 9, 2025

pork mexican

Grocery List

Produce

• 1 large orange (for juice)
• 2 limes
• 1 red onion
• 4 garlic cloves

Pantry

• 1 packet store-bought achiote paste (e.g., El Yucateco or similar)
• Apple cider vinegar
• Chicken stock or water
• Corn tortillas (for serving, optional)

Spices

• Salt
• Black pepper
• Oregano (optional)

Proteins

• 1.2–1.5 kg pork shoulder (boneless or bone-in)

Other

• Banana leaves (optional, for lining slow cooker)
• Pickled red onions (optional for serving)

Utensils List

• Slow cooker
• Mixing bowl
• Citrus juicer (optional)
• Knife & chopping board

Ingredients (4–6 servings)

• 1.2–1.5 kg pork shoulder, cut into large chunks
• 50–100 g store-bought achiote paste (½–1 block)
• Juice of 1 large orange
• Juice of 2 limes
• 2 tbsp apple cider vinegar
• 4 garlic cloves, minced
• 1 small red onion, sliced
• 120 ml chicken stock or water
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 tsp dried oregano (optional)

Meal Prep Steps

1. Cut pork shoulder into large chunks (roughly fist-sized).
2. Mince the garlic and slice the red onion.
3. Juice the orange and limes.
4. In a bowl, crumble the achiote paste and mix with citrus juice, vinegar, garlic, salt, pepper, oregano, and stock to form a marinade.
5. Optional: Rinse banana leaves with warm water to soften.

Cooking Instructions (Slow Cooker)

1. Prepare the base

   • Line the slow cooker with banana leaves if using (adds aroma but optional).
   • Add the sliced red onion to the bottom.

2. Marinate + Load

   • Place pork chunks on top of the onions.
   • Pour the achiote marinade evenly over the meat, ensuring everything is coated.

3. Slow cook

   • Cook LOW for 8–10 hours or HIGH for 4–5 hours, until pork is very tender and falls apart easily.

4. Shred the pork

   • Remove pork pieces and shred with two forks.
   • Return to the slow cooker and mix with the remaining juices.
   • Adjust seasoning with salt or a squeeze of lime as needed.

5. Serve

   • Ideal with warm corn tortillas, pickled red onions, and a squeeze of lime.
   • Also excellent over rice or in burrito bowls.

Storage & Reheating Instructions

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Keeps well for 3 months in portioned containers.
• Reheat:
  • Stovetop: Heat in a small saucepan with a splash of water until warm.
  • Microwave: Reheat covered, stirring halfway through.
  • Add a squeeze of lime after reheating to refresh flavours.