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This recipe for the Yucatan Pork Loin Pibil is part of a sponsored collaboration with Smithfield and DiMe Media. However, all opinions expressed are my own.
Yucatan Pork Loin Pibil Feast for Day of the Dead.
Today we are bringing a classic, a Yucatan Pork Loin Pibil recipe, a dish that is full of history and great flavors. The “pibil” has achiote paste, a traditional condiment 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 below and learn how to make this fantastic Yucatan Pork Loin Pibil
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.
These flavor profiles mix 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 cooks wrapped in banana leaves and bakes underground in a “pib” (an outdoors oven made with dirt and hot stones 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 perfect for special occasions, and Day of the Dead.
Complete menu to enjoy Yucatan Pork Loin Pibil at home!
In the Mayan world, pork did not exist. Historians say 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!
Yucatan Pork Loin Pibil Tacos for dinner tonight!
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!
Yucatan Pork Loin Pibil Feast
Equipment
- 1 Pressure cooker
- 1 Blender
Ingredients
- 1 bar of achiote paste 3 ounces
- 1 cup orange juice
- 1/4 cup apple cider vinegar
- 1 cup water or pork stock
- 1 tablespoon Mexican oregano
- 1 tablespoon garlic paste
- Salt and pepper to taste
- 1 tablespoon pork lard optional
- 1 Smithfield All Natural Pork Loin
Instructions
- In the blender add the achiote paste, orange juice, vinegar, water or pork stock, oregano, and 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 at medium heat.
- Add the marinated pork to the pressure cooker and cook for 30 minutes on high heat.
- Release the pressure open the pressure cooker and shred the meat with two forks. Place the meat on a serving plate and pair it with black beans, white rice, pink pickled onions, and warm corn tortillas.
Video
Notes
Nutrition
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