Banana Leaf Pib-Roasted Pork Shoulder with Achiote Marinade

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Slow-roasted pork shoulder wrapped in banana leaves, marinated in a vibrant achiote and sour orange sauce, offering tender, deeply flavored Yucatecan pork. This Mexican-inspired pork recipe, ready in about 225 minutes, pairs pork shoulder, achiote paste, fresh sour orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs pork shoulder
• 4 tbsp achiote paste
• 1 cup fresh sour orange juice
• 5, minced garlic cloves
• 1 small, sliced white onion
• 1 tsp cumin powder
• 1 tsp black pepper
• 2 tsp salt
• 4 large sheets banana leaves
• 2 tbsp vegetable oil

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Instructions

1. Step 1: In a medium bowl, whisk together 4 tbsp achiote paste, 1 cup fresh sour orange juice, 5 minced garlic cloves, 1 tsp cumin powder, 1 tsp black pepper, and 2 tsp salt until smooth and well combined.
2. Step 2: Cut the 3 lbs pork shoulder into large chunks and place them in a large resealable plastic bag or bowl. Pour the achiote marinade over the pork, massaging to coat evenly. Refrigerate and marinate for at least 4 hours, preferably overnight, for full flavor.
3. Step 3: Preheat your oven to 325°F. Remove pork from marinade, reserving the excess liquid. Lay out 4 large banana leaves overlapping slightly on a clean surface. Place pork chunks in the center, scatter 1 small sliced white onion over the pork, drizzle 2 tbsp vegetable oil and some reserved marinade over it.
4. Step 4: Wrap the pork tightly in the banana leaves, folding edges to enclose completely, then wrap again in aluminum foil to seal.
5. Step 5: Place the wrapped pork on a baking tray and roast in the oven for 3 to 3.5 hours until the meat is fork-tender and falling apart.
6. Step 6: Remove from oven, unwrap carefully, and shred the pork with two forks. Serve with warm corn tortillas and pickled red onions.