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Cochinita Pibil
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Basscat
Posts: 803
Yucatan Style pulled pork, marinated in Achiote, lime and orange juices, and spices overnight. 5.5lb. butt, put on the Medium to get some smoke...
4 hours later, internal about 155, before wrapping in foil with the marinade, since I lack the traditional banana leaves
...
2 hours later, it's done...
Tacos with pickled red onions, black beans, and homemade tortillas...
4 hours later, internal about 155, before wrapping in foil with the marinade, since I lack the traditional banana leaves
... 2 hours later, it's done...
Tacos with pickled red onions, black beans, and homemade tortillas...
Yum.
Comments
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HELL YEA!!
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I've always been interested in something like this. It looks mighty fine! =D>XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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Awesome. I love cochinita pibil, please share your recipe.LBGE & SBGE. Central Texas.
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I loves me some good pickled red onions on me tacos.
Looks delicioso.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
6 hours.Traditional lo n slo 250ish I'd guess.What was IT when you pulled? 205ish?XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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I have a little cookbook from a lady in Cozumel, but recipes abound on a Google search. Basically a marinade of achiote (ground anatto seeds), garlic, sour orange juice (or a mix of orange and lime), and a little cumin, salt and pepper, then proceed as with pulled pork, ideally in banana leaves.I hurried it up a little, smoked it at about 275-300, the 300ish in the foil, finished at about 200-203 in 6 hours. Foil/towel/cooler for 2.5 hours and it was still about 160 when I pulled it and mixed in the defatted pan juices.
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Nice!!
I forgot about Achiote since the last time it was posted here. I still have yet to try it.
LBGE/Maryland -
Oh nice. I love making this. Pickeled onions are a must.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
This is the version I make. http://www.amateurgourmet.com/2011/06/yucatan-style_slow-roasted_pork_tacos.html2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
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All that goodness in a homemade tortilla. Say no more. :-bd =P~LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Magnificent...Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Looks delicious. Will have to give this a try.XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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I have done it both ways, with and without smoke.Not many liked the smoked version down here in Mexicosince they already know the traditional way.I liked both to be fair!Very nice cook!FelipeMen, easier fed than understood!!
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Awesome cook. I wouldn't have had the patience with that to let it go until it could be pulled. Would have sliced it at 155 and eaten it all!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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