James Strawbridge’s Pork Pibil
Pibil is a traditional Mexican slow-roasted pork dish with plenty of heat and aromatic flavour. This is a great recipe to feed a crowd. Serve with tortilla wraps or tacos and a side of red pickled onions and guacamole.
Serves 4-6
Ingredients:
For the pork:
- BBQ pork collar
- 1 bulb of garlic, cut in half
- 1 tbsp sliced hot chilli
- ½ bottle pale ale
- 2 tbsp chopped coriander
- 2 tbsp chopped sage
- 1 can of chopped tomatoes
- Pinch of salt or BBQ salt (see below)
For the guacamole:
- 2 avocados, mashed
- 2 tbsp chopped coriander
- 1 tbsp green chilli sauce
For the pink pickled onions:
- 4 red onions, finely sliced
- 150ml cider vinegar
- 75g caster sugar
- 100ml boiling water
- 1 tsp BBQ salt (optional, see below)
For the BBQ salt (optional):
- 1 tbsp paprika
- 2 tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp chilli flakes
Method:
- Place your joint of BBQ pork in a pan with the garlic, sliced chilli, herbs, beer, salt or BBQ salt and a tin of tomatoes. Mix well and then place into a preheated oven in a covered casserole dish. Roast at 160˚C for 4 hours.
- For the pink onions, simply heat a solution of vinegar, sugar and water, and pour over your sliced onions. Stirring occasionally, leave to hot pickle for 1 hour until they reach room temperature.
- Make the guacamole by mashing the avocado with a fork and mixing in the fresh coriander and green chilli sauce.
- Pull or shred your pork meat and add a few of the pickled onions into the sauce.
- Serve the pulled pork pibil with the rest of your pickled onions, rice and beans, along with some tortilla wraps or tacos to mop it all up.
Get this recipe’s ingredients in one easy bundle.
The Green Grass and High Tides Podcast
In this podcast collaboration with 44 Foods, James explores some of his favourite ingredients from the land and coast of Britain.
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