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Today we are bringing a classic, a Yucatan Pork Loin Pibil recipe, a dish that is full of history and great flavors. The “pibil” made with achiote paste, a traditional condiment used in the Mayan cuisine and a staple of the Yucatan cuisine that you need to try.
Yucatan is one of my favorite states. It is located in the south of Mexico and separates the Caribbean Sea from the Gulf of Mexico. The peninsula lies east of the Isthmus of Tehuantepec and is home to the Mayan culture.
Watch the video and learn how to make this fantastic Yucatan Pork Loin Pibil
Yucatan Pork Loin Pibil Feast
- 1 Smithfield All Natural Pork Loin
- 1 bar of achiote paste
- 2 cups bitter orange juice
- 1 cup apple cider vinegar
- 1 tablespoon Mexican oregano
- 1 tablespoon garlic paste
- Salt and pepper to taste
- 1 tablespoon pork lard optional
- 1 cup water
In the blender add the achiote paste, the bitter orange juice, the vinegar, the oregano, and the garlic. Blend until you get a thick runny sauce.
In a bowl add the pork loin cut into pieces and cover with the pibil sauce. Let the pork marinate covered in the refrigerator for one hour.
Add some pork lard to the pressure cooker and let it warm up.
Add the marinated pork in the pibil sauce and cook for 30 minutes in the pressure cooker.
When cooked use two forks and shred the meat. Place on a serving plate and pair black beans, white rice, and pink pickled onions.
This dish is perfect to serve in a taquiza just include warm corn tortillas.
The Yucatan peninsula is not only known for the henequen industry and the vast cultural legacy but also for its cuisine. Influenced by other cultures like the French, Cuban and the American via the New Orleans cuisine. This flavor profiles have been combined with local Yucatan produce, meats, and condiments. And then cooked using Mayan cooking techniques. This fusion of flavors and cultures translates into delicate and mouthwatering dishes like this Yucatan Pork Loin Pibil.
A marinated pork loin in achiote paste, combined with bitter orange juice, garlic, oregano, salt, pepper, and vinegar. Traditionally, this pork is cooked wrapped in banana leaves and cooked underground in a “pib.” An outdoors oven made with dirt and hot stones placed in the bottom of a hole that is dug and covered with dirt. But instead of using a pib, we are cooking this dish in the pressure cooker to achieve that juicy and tender meat. This dish is typically offered on special occasions, that is why we are serving it in our Day of the Dead feast this November 2.
In the Mayan world pork did not exist so it is believed the Spaniards brought this delicious meat and that Yucatan was the first state that had the chance to enjoy the delightful pork meat. Nowadays, we are glad to enjoy quality pork meat from nobody else but the Smithfield brand, because pork is not the same if it is not Smithfield All Natural Fresh Pork. The reason why I’m excited to partner with Smithfield on this fall campaign embracing my Mexican traditions.
Smithfield Fresh Pork gives you quality and freshness you can see and touch in all of its hand-selected and hand-trimmed cuts. For generations, Smithfield has proudly offered the highest-quality pork you would feel proud to serve to your family and friends. Smithfield Fresh Pork gives me added confidence to create my favorite Mexican dishes as I know the result will be delicious.
I invite you to Visit SaborSmithfield.com for delicious recipe ideas and to learn more about Smithfield’s quality and freshness. There you will learn why we love Smithfield pork in our kitchen!
Are you ready to try the Yucatan Pork Loin Pibil? You will love it so much that I am sure your family will request this meal not only for special occasions but on a weeknight too. Don’t forget to serve the pork pibil with a side of black beans, white rice, and pink pickled onions. You can also make tacos with warm corn tortillas.
That is what I call perfection!
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