Cochinita Pibil

CraigC · Jul 20, 2014

I'm using a whole, boneless pork shoulder, about 5#. It went in the fridge overnight with an achiote marinade. Took it out around 6:00 am to warm up. I fired up the Egg around 6:30 am using lump. As the Egg heated up, I prepped the pork.

Put it on at 7:45 am. Updates to follow.

Brian in Maine · Jul 20, 2014

looks like a good start. Post finished pictures.

deguerre · Jul 20, 2014

If you see Johnny Depp...

run...

:becky:

Loving this so far. :thumb:

Bludawg · Jul 20, 2014

:thumb: I have some fresh warm maiz tortillas left over from breakfast:becky:

ray:

ssv3 · Jul 20, 2014

Yes please. Got the popcorn ready for this one.

Hawg Father of Seoul · Jul 20, 2014

deguerre said:
If you see Johnny Depp...

run...

:becky:

Loving this so far. :thumb:

Close. He wanted al pastor.

MisterChrister · Jul 20, 2014

This is gonna be good, I'm tuned in!!

deguerre · Jul 20, 2014

Hawg Father of Seoul said:
Close. He wanted al pastor.

Puerco Pibil actually...

[ame="https://www.youtube.com/watch?v=qb7wRPOtNB4"]Johnny Depp in "Shooting the Cook, Restoring the Balance" Movie Clip from Once Upon a Time in Mexico - YouTube[/ame]

:thumb:

CraigC · Jul 20, 2014

Internal temp is 180F. When it reaches 190F I will pull it, wrap it and let it rest while we go to the grocery. Hit 190F at 1:00 pm.

Foiled to rest.

After returning from the grocery, I made the Pico to go with it and let it macerate. Time to unwrap! Stripped to the banana leaves.

Stripped to the money!

Pulled and ready for the tacos! That is if we can stop stuffing our faces!:shock:

Man is this some good chit!:clap2:

Stingerhook · Jul 20, 2014

Craig,
If I bring you the banana leaves for the next time, can I have so me please?
Marty

THoey1963 · Jul 20, 2014

Looks great. Ingredients in the marinade?

deguerre · Jul 20, 2014

BAM! :thumb::thumb:

Ron_L · Jul 20, 2014

Hawg Father of Seoul said:
Close. He wanted al pastor.

Where's Chambers when you need him!

CraigC · Jul 20, 2014

THoey1963 said:
Looks great. Ingredients in the marinade?

Linky!

http://www.primalgrill.org/recipe_details.asp?RecipeID=35&EpisodeID=7

The only difference was, I have access to sour oranges, so I used 2/3 cups of their juice instead of the orange and lime.

CraigC · Jul 20, 2014

Stingerhook said:
Craig,
If I bring you the banana leaves for the next time, can I have so me please?
Marty

Oh, you want me to do it. You have access to the same Latin-American groceries that I have. Do it yourself!:mrgreen: You will not be sorry.:thumb: I was a virgin with this until today!:shocked: :mrgreen:

unixadm · Jul 20, 2014

Nice! A local place here in Sac makes this and when it's cooked properly and fresh, it's VERY tasty. I found a video of them making it. They improvise for smoking the meat, but I gotta tell you that it tastes pretty darn good. It's very rich in flavor.

[ame="https://www.youtube.com/watch?v=61VGuq2VEgA"]Cochinita Pibil Tutorial - YouTube[/ame]

THoey1963 · Jul 21, 2014

CraigC said:
Linky!

http://www.primalgrill.org/recipe_details.asp?RecipeID=35&EpisodeID=7

The only difference was, I have access to sour oranges, so I used 2/3 cups of their juice instead of the orange and lime.

Thanks for the link. I took my normal recipe for Carnitas and tried it on a pork butt. Didn't work. All we could taste was the Cumin. The rest of the spices (heat and other) just disappeared.

Moose · Jul 21, 2014

Ron_L said:
Where's Chambers when you need him!

:doh:

CraigC · Jul 21, 2014

THoey1963 said:
Thanks for the link. I took my normal recipe for Carnitas and tried it on a pork butt. Didn't work. All we could taste was the Cumin. The rest of the spices (heat and other) just disappeared.

Yum, Carnitas. Can't beat pork chunk confit! Gotta be done in manteca though! Oil just doesn't get it.

Grimm5577 · Jul 21, 2014

i wonder where i can find banana leaves in the north east?

Cochinita Pibil

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