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Boston Butts Pibil

BeliBeli Posts: 10,751
edited November -1 in EggHead Forum
Put 2 Boston butts on the XL 22.44 lbs.......rubbed with Richard's Indian River Rainbow Pepper ( A delicately balanced mixture of Peppers: Black, White, Brazilian Red, Green, Szechuan, Coriander & Crushed Red Pepper) and Death by Garlic....On the Egg 250* dome at 9:30 pm tuesday.Smoked with hickory wood chunks & the dripping pan filled with water

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Pulled them out wednesday, when the internal temp. reached 195* , around 2:30 pm, a 17 hours cook during which the XL kept a perfectly steady temp.

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Let them rest for a while & then pulled, they were so tender, reserved one for later & proceeded to add the pibil ingredients to this one

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Ingredients for the pibil marinade: Achiote paste, garlic, chopped, orange & lemon juice, white wine vinegar,mezcal (without the worm :P ), bay leaves, cumin, thyme, fresh oregano from the garden, S & P. The addition of citrics gives the marinade a sweet & acidic taste.

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Added the marinade to the meat, wrapped in banana leaves & reserved

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Had a glorious sunset waiting for the guests

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Kept the egg just warm, added some more lump & put the meat back on at around 8:00 pm

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Just 1 hour, was enough to add to the already smoked flavour of the meat, the aroma of the banana leaves.It was something else...DE-LI-CIOUS

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Made tortas with white bread, mustard, mayonnaise, refried beans, pickled red onions, olives, habaneros & potato salad.

Dessert, for my health conscious friends?? What else but dark chocolate covered bacon.... :woohoo: :laugh:

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By that time it was raining quite strong so we took cover under the large palapa. Some of you might recognize Tony "The Money" tequila glass in hand, a regular at my parties, bringing in the precious fuel to keep us going, with Chuy's help.. :laugh:

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A pretty satisfied group I thought.... ;)

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