Conchinita Pibil
Concinita Pibil
Over the years, on our travels through the Mexican Yucatan peninsula and Belize, Alan and I have been lucky enough to sample many variations of this delicious dish. Pibil is a pork dish that has its origins in traditional Mayan culture and is traditionally cooked in a covered pit dug into the ground. Each time we have sampled the dish I have asked how the chef prepared it and have combined this knowledge into the recipe below.

Ingredients
3 pounds of pork roast (cut of your choice)
1-2 tablespoons of achiote paste
*Available in North America at many specialty Mexican food stores; known as red recado in Belize.
1 tablespoon of dried oregano
1 beer or the juice of 3 oranges
*Use a light Mexican or Belizean beer such as Corona or Belikin. If you prefer not to use alcohol substitute orange juice for the beer.
2 bay leaves
Salt and pepper to taste

Instructions
Rub the achiote paste into the meat and place in a large cast iron roaster. Combine the oregano, beer/orange juice and salt and pepper and pour over the meat. Add the bay leaves. Cover and cook at 325˚F for about 3 hours or until the meat starts to come apart. If the juices in the bottom of the roaster start to dry out, add more beer/orange juice. Pull the meat apart and mix with the juices in the bottom of the roaster.

Serve in tortillas or hard tacos shells, on nachos or with rice and beans. Don’t forget your favourite salsa and guacamole!

*This recipe freezes well. When I make it I prepare as much as my large roaster will hold and freeze the leftovers in meal size containers.

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