Avocado salsa & pork pibil

Avocado salsa & pork pibil

Posh Toast
24 canapés
180 mins

Mexican food isn’t all about heat. Pork pibil is a fragrant stewed-down braise that’s almost like a rillette in texture. Make extra, you’ll want the leftovers. In fact, make extra onions while you’re at it – excellent with cheese.


Quantity Ingredient
24 small slices cornbread
drizzle olive oil

For the pork

Quantity Ingredient
1 dried ancho chilli, stalk removed and roughly chopped
1 teaspoon cumin seeds
1 teaspoon fennel seeds
4 cloves
8 black peppercorns
1 tablespoon dried oregano
2 oranges, juiced
2 limes, juiced
2 tablespoons cider vinegar
1 small red onion, roughly chopped
4 garlic cloves
700g pork shoulder steaks, cut into large chunks
freshly ground black pepper

For the pickled shallots & salsa

Quantity Ingredient
2 tablespoons caster sugar
50ml red wine vinegar
2 shallots, very thinly sliced
1/2 large ripe avocado, peeled, stone removed, and finely chopped
good squeeze lime juice
handful coriander leaves, finely chopped


  1. Heat a frying pan and add the ancho chilli, cumin and fennel seeds, cloves and peppercorns, then toast until smoky but not burnt. Transfer to a spice grinder or chopper and whizz to a powder. Add the oregano, citrus juices, vinegar, onion, garlic and season with salt and whizz until smooth.
  2. Put the pork into a resealable food bag. Add the paste and massage into the meat. Pop in the fridge and leave to marinate for at least 2 hours, preferably overnight.
  3. When ready to cook, preheat oven to 140°C fan. Tip the contents of the food bag into a snug roasting tray. Pour over 100ml water and stir well. Cover tightly with foil and cook for 2 –2½ hours, or until the meat is tender and shreds easily with two forks.
  4. Meanwhile, make the pickled shallots. Tip the sugar, vinegar and some salt into a bowl, then stir until dissolved. Add the shallots, mix well and set aside for 30 minutes.
  5. Once cooked, remove the meat from the roasting tray and shred the pork. Set aside. Tip the sauce into a saucepan and bring to the boil. Let it bubble for about 15 minutes until thickened and reduced. Mix the shredded meat into the sauce, taste, add some seasoning and set aside to cool a little.
  6. As the sauce reduces, put the cornbread onto a baking tray, drizzle with oil and pop into the oven for 10 –15 minutes or until toasted.
  7. When ready to serve, quickly make the salsa by mixing the avocado, lime juice, coriander and some seasoning together in a bowl. Top each piece of toast with a spoonful of the shredded pork, a little salsa and a few rings of pickled shallot.
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