Source: Rukmini Iyer’s Slow-Cooked Pork Pibil With Pink Pickled Onions

Mexican Pork Pibil

Course Dinner
Cuisine Mexican
Keyword Chilli, Chipotle, Pibil, Pork
Prep Time 2 hours 30 minutes
Cook Time 3 hours
Servings 6 people


  • 1 tsp cumin seeds
  • 0.5 tsp black peppercorns
  • 8 cloves
  • 0.5 tsp ground allspice
  • 1 onion peeled and roughly chopped
  • 3 dried ancho chillies roughly chopped
  • 3 dried chipotle chillies roughly chopped (or half a tin la morena chiptotle chillies)
  • 2 limes juiced
  • 4 oranges juiced
  • 1.5 kg pork shoulder skin removed, chopped into 2cm cubes

Pickled Onions

  • 0.5 red onions finely sliced
  • 1 lime juiced


  • Add the cumin seeds, black peppercorns and cloves to a pan and heat for a few minutes until lightly toasted and then grind in a spice grinder or pestle and mortar.
  • Add the dried spices to a food processor along with the onion, chilli peppers, orange juice and lime juice and blend to a paste.
  • Add the pork cubes to the marinade and leave to marinate for at least 2 hours.
  • Mix the thinly sliced red onion with the lime juice and set aside for 3 hours, stirring occasionally.
  • Pre-heat the oven to 150C fan.
  • Add the pork and marinade to a large cast iron pot with a lid and bring to a boil then put the lid on and transfer to the oven. Cook for 3 hours stiring every 45 minutes, if it starts drying out add a splash of water.
  • Serve with the pickled onions.


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