Michelle's Conchinita Pibil


4 lb boneless pork shoulder


¼ cup avocado oil

¼ cup achiote seeds

2 tbsp black pepper corns

2 sticks Ceylon Cinnamon

1 tbsp Cumin seeds

6 garlic cloves

Juice of 1 grapefruit

Juice of 2 navel oranges

Juice of 1 lime

¼ cup white vinegar

1 white onion, sliced

1 large tomato, sliced

2 banana leaves


Corn Tortillas

Pickled red onion

Habanero hot sauce


  1. Score the fat cap of the pork with a knife. Season pork shoulder generously with salt
  2. Heat oil in the 10-inch Matheson Cookware pan over medium high. Add in achiote seeds, cinnamon, black peppercorns, cumin, and garlic. Cook until fragrant and garlic is beginning to caramelize, about 5 minutes.
  3. Transfer contents of the pan including the oil to the bowl of the mortar and pestle. Grind with the Matheson stick until a paste forms. Add the citrus juices and vinegar to the paste and stir.
  4. Place Pork in a Ziploc bag. Add the spice mixture and massage into the pork. Let marinate overnight, or minimum three hours.
  5. Preheat oven to 300F. Lay out two banana leaves perpendicular to each other
  6. Remove the pork from the bag and place in the centre of the banana leaves fat side up. Layer sliced onion and tomatoes over pork.
  7. Wrap up like a burrito and secure the leaves with kitchen twine.
  8. Pour the remaining marinade in the bottom of the pan. Place the wrapped pork in the pan and close with the lid.
  9. Roast for 4 hours.
  10. Remove from oven. Unwrap pork and discard the banana leaves. Shred meat with two forks and mix with rendered fat and drippings in the pan.
  11.  Heat tortillas and create tacos garnished with pickled red onion and habanero salsa.