Puerco pibil – Mexican slow roasted pork
Impossibly tender shreds of slow cooked pork loaded with Mexican flavours. This is the also the perfect taco topping.
  1. Combine both juices, achiote paste, cinnamon and cumin.
  2. Stab the pork in several places so that the marinade can penetrate. Put the pork into a large zip lock or plastic bag, pour in the marinade and mix it around so the pork gets covered with it. Refrigerate overnight.
  3. The following day, preheat the oven to 180°C.
  4. The banana leaves need to be prepared before using to prevent them splitting. To do this, simply run them over a naked flame – like a gas stovetop – or pour boiling water over them.
  5. Lay the prepared banana leaves into an ovenproof dish big enough to hold the pork, allowing the excess leaves to overhang. Place the sliced onion over the banana leaves, making a base for the pork.
  6. Take the pork from the marinade and place it on top of the onions, pour over the marinade, water and olive oil. Fold in the overhanging banana leaves and tuck in to enclose. Cover with a tight fitting lid and bake for 3 hours, or until falling apart. Be sure to baste it several times during cooking.
  7. When done, carefully remove the pork, discard the banana leaves and shred the meat. There should still be enough liquid in the pot to mix through the shredded pork. If not, add a little water.
  8. Serve while hot.