Pulled Pork "Pibil" Recipe

click to rate
2 votes | 3525 views

Pulled pork may be a bit time-consuming but it is actually quite easy to do. In fact, although it takes long, slow cooking, like a lot of such dishes it practically cooked itself.

Typically, you begin by coating your roast with a 'dry rub' (a mixture of dried herbs and spices) and letting it sit, as long as overnight, to marinate. You then slow cook the roast over gentle, indirect heat, basting it with a 'mopping sauce' (a thin usually acidic liquid that is traditionally applied with a miniature mop, hence the name), until the meat is fork tender.

Since the party I served this for was going to have a Mexican theme, I decided to use a simplified version of the marinade you would use to make cochinita pibil, a typically Yucatan way of making suckling pig with Mayan origins.

Prep time:
Cook time:
Servings: 8


Cost per serving $1.26 view details
  • 4 lb. pork shoulder roast
  • For the marinade:
  • Juice of bitter orange (naranja agria) or a mixture of orange and lime juice
  • 4 garlic cloves
  • Chile powder
  • Pimenton (smoked paprika)
  • Cumin
  • Oregano (preferably Mexican)
  • Salt
  • Pepper
  • Achiote (annatto) if you have it
  • For the mopping sauce
  • Some more freshly squeezed bitter orange or the orange-lime mixture mentioned above


  1. Mix the marinade ingredients to make a thick paste. Rub the roast the night before with this marinade.
  2. Slow cook the pork on your barbecue over indirect heat at about 300-350F for about 4 hours, basting from time to time with the mopping sauce.
  3. When the pork is fork tender, remove it from the grill, cover it loosely and let it rest for about 30 minutes.
  4. Pull the pork meat apart with two forks into bite-sized shreds. Pour over any accumulated juices
  5. Serve as a filling for soft tacos, accompanied by guacamole, pico de gallo, salsa verde... and so on!


Add the recipe to which day?
« Today - Apr 26 »
Today - Apr 26
Apr 27 - May 03
May 4 - 10
May 11 - 17
Please select a day
or Cancel
Loading... Adding to Planner


Nutrition Facts

Amount Per Serving %DV
Serving Size 139g
Recipe makes 8 servings
Calories 207  
Calories from Fat 89 43%
Total Fat 9.88g 12%
Saturated Fat 3.42g 14%
Trans Fat 0.0g  
Cholesterol 93mg 31%
Sodium 105mg 4%
Potassium 477mg 14%
Total Carbs 0.43g 0%
Dietary Fiber 0.0g 0%
Sugars 0.01g 0%
Protein 27.13g 43%
How good does this recipe look to you?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)




  • Nanette
    August 29, 2010
    Frank: I like your recipe because it's not the typical....pour your favorite BBQ sauce over the pork and dump it in a crock pot recipe! There's substance to it. I like the idea of a dry rub and letting it "marry" overnight. Not sure if my dear husband will go for it as he is not "adventurous", but I will see if I can convince him on this one. N
    1 reply
    • Frank Fariello
      August 30, 2010
      Well, if you do try it, let me know how you like it. I'm sure your hubby will love it. No adventure necessary, just good taste!
    • kathy gori
      August 18, 2010
      wow! this looks really tasty Frank!
      1 reply

    Leave a review or comment