Pork Pibil
By Lisa Faulkner
Published on 24 October 2025
“I love Pork Pibil,” says the creator of this dish, presenter, author and OcadoLife regular contributor Lisa Faulkner. “I first had it in Mexico when I was 17. This dish is inspired by the delicious tacos at Wahaca restaurants, where I used to take my daughter.” This is a great dish for when you’re entertaining: prep the pork ahead and allow to marinate in the fridge overnight (or up to 2 days). Then just leave it to slow-cook while you chat with your guests.Time and servings
3 hrs 20 minsTotal time
6Servings
10 minsPrep time
3 hrs 10 minsCooking time
Ingredients
- 100g achiote paste
- 3 oranges, juiced (approx. 200 ml)
- 2 tbsp sherry vinegar
- 2 limes, juiced, plus wedges for squeezing
- 1 onion, chopped
- 2 garlic cloves
- 1 tsp ground cumin
- 1 tsp smoked sweet paprika
- 1 tsp allspice
- 2 tbsp olive oil
- 800g pork shoulder
- 15g coriander, roughly chopped
- 6 soft tacos or 500g cooked rice, to serve (optional)
- 6 dollops soured cream, to serve (optional)
- 2 romaine heart lettuce, shredded, to serve (optional)
- 100g (approx.) sliced pickled red onions, to serve (optional)
Method
Step 1
For the marinade, crumble the achiote paste into a blender. Add the orange juice, vinegar and half the lime juice; stir well to dissolve. Add the onion, garlic, cumin, paprika, allspice and oil, then blitz until combined. Pour it over the pork and massage into the flesh; cover and chill in the fridge overnight.Step 2
Preheat the oven to 150°C/130°C fan/gas 2. Place the pork in a casserole dish and cover with the marinade. Bring to a simmer; cover with foil and a lid and bake for 3 hrs. Alternatively, use a slow cooker: boil the marinade in a pan, then pour it over the pork and cook on low for 6 hrs (approx.).Step 3
Shred the pork (discard the fat, if you like). Return to the pan and toss with the marinade. Add the remaining lime juice and the coriander. Serve with your choice of tacos or rice, soured cream, lettuce and pickled red onions, plus lime wedges for squeezing.