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.
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:
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
- 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.
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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.