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Puerco pibil asado (slow-roasted pork)

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12-15 servings Easy
(2)
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Ingredients (22)

  • Dry Rub (recipe follows)
  • 7-8 lbs pork ribs or pork shoulder, bone-in
  • 2 Anaheim peppers, cored and seeded, white membrane removed, rough chopped
  • 3 large favorite onions, peeled and cut into sixths
  • 1 head of garlic, cut in half width-wise and wrapped in a cheesecloth bag to prevent garlic skins from escaping
  • 8-10 oz jar jalapeno jelly
  • 1 c. orange juice
  • 4 T vegetable oil

DRY RUB RECIPE

  • 2 TBL kosher salt
  • 1 TBL smoked salt
  • 3 TBL brown sugar
  • 3 TBL onion powder
  • 2 TBL garlic powder
  • 2 TBL Worcestershire powder (if unavailable, substitute 4 T Worcestershire sauce poured into the orange juice)
  • 2 tsp black pepper
  • 1 tsp dried sweet or regular basil
  • 1 tsp ground cloves
  • 1 tsp chili powder
  • 1 tsp chipotle chili powder (if unavailable, substitute another tsp of regular chili powder)
  • 1 tsp smoked paprika
  • 1 tsp paprika

I needed an inexpensive dish for a potluck to feed about 15 people, but I was tired of my usuals: Chili, carne guisada, pasta Bolognese, meatloaf, etc. While grocery shopping I saw bone-in pork ribs on sale for $1/lb! Ta-daaah! I knew what I was going to make!

My dish is influenced by Robert Rodriguez’ “Puerco pibil” recipe as seen on YouTube, but I’ve made significant changes to it and come out with a version I believe more flavorful and with less of a hot pepper burn.

This dish is inexpensive, easy to make, delicious, and only requires lots of oven time.

Feel free to add more peppers to increase the heat. I recommend you roast any added peppers to continue the earthy taste already present and provide contrast to the citrus flavor.

Instructions

  1. 1Preheat oven to 225 deg F
  2. 2Add all dry rub ingredients into a medium bowl and mix together with a fork, smashing any lumps. Pour into large, clean shaker or sealable jar.
  3. 3Trim the meat, removing any silverskin and most of the fat. Reserve two or three large pieces of fat. Cut the meat into 3" pieces. (Freezing the meat for 30 mins before trimming will make the meat easier to cut.) Do not discard bones!
  1. 1Place meat, onions, garlic bag, peppers in roasting pan. Add oil and toss to coat all ingredients evenly. Sprinkle meat mixture heavily with dry rub, then massage meat to coat all with the rub.
  2. 2Add jalapeno jelly to meat mixture and toss meat mixture to coat evenly.
  1. 1Add orange juice to meat mixture
  1. 1Cover pan with lid, or with a tight-fitting foil lid and place in oven. Allow to roast for at least 4-6 hrs or until meat is fall-apart tender.
  1. 1Remove meat from oven.
  1. 1Place meat in colander over a large bowl to drain, reserving drained liquid. Discard vegetable solids (they are now flavorless.)
  1. 1To serve immediately, pile meat over white rice or polenta and spoon reserved liquid over meat. Serve with favorite tortillas, salsa.
  1. 1For best results, allow meat and liquid to cool then refrigerate both overnight or for at least 6 hrs.
  1. 1Skim solidified fat from liquids.
  2. 2To serve, combine meat and liquid and reheat under gentle heat.
  3. 3Serve as above.
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