Conchita pibil isn’t exclusive to Belizean. This dish which involves cooking a pig slowly over a smoked stone pit is especially popular throughout the Yucatan Peninsula, meaning it can be found throughout Mexico and Guatemala as well. One reason it managed to find such traction is that it’s a simple but delicious recipe. But getting the dish right is about the little details. Here’s how to prepare the perfect Belizean pibil.

Marinate the Pork

Pibil is essentially just a slow-roasted pork shoulder. The detail is in the marinade, so getting the flavor just right can make all the difference in the world.

• Begin with a four-pound pork shoulder. Score it carefully with a sharp knife to cut through the fat while leaving as much of the meat underneath untouched.
• Toast some of the ingredients to bring out the flavor — a tablespoon each of whole black peppers and whole allspice along with a half teaspoon of whole cloves and garlic to taste.
• Blend together these toasted ingredients with four tablespoons of achiote, a half tablespoon each of oregano and cinnamon, a tablespoon of cumin, and four tablespoons of salt. Finish the marinade with a cup and a half of sour orange marinade.
• Coat the pork shoulder and let it marinate either in a shallow pan or a ziplock bag. It should sit for at least two hours but should ideally be left to marinate overnight.

Roast the Pibil

Conchita pibil is traditionally cooked over a fire pit. Our recipe makes use of an ordinary oven, but it requires a few extra steps to get that authentic taste.

• Place the pork shoulder in a deep pot and brown it enough for the flavor to express. A little oil will help in the browning process.
• Place the pork in two banana leaves, and then ladle it with white onion and an extra heaping of the marinade. Fold the leaves around the pork and onion to protect it from outside moisture.
• Place the pork back in the pot over the gravy, using a rack or aluminum foil to keep it from sitting in the liquid.
• Empty the rest of the marinade into the pot along with a cup of water. Cover, then place in an oven at 300 degrees for four to five hours.