Cochinita Pibil -- Pic Heavy

Killit_and_Grillit

I have been wanting to try this since @texaswig posted a video of this a few weeks ago. 

So I headed over to the little Mexican market down the street and picked up some supplies and off I went. 

1) Wrapped up peppers, bay leaves, cloves, pepper corns, cumin and cloves in cheesecloth

2) Mixed like juice, orange juice, and achiote paste

3) Warmed up my banana leaves so they wouldn't crack

4) Lined dish with banana leaves, toss in pork butt, cover in salt, pepper, garlic, and liquid (put in cheesecloth bag and orange rinds)

5) Wonder how ribs would taste in this concoction. Throw a rack in to satisfy curiosity and finish wrapping in leaves. 



6) Toss on Egg at 300 indirect until 200ish.



7) Prep toppings
*Pickle red onions
*Mix lime juice and coleslaw
*Make black beans and rice
*chop jalapeños 
(I'm allergic to raw onion hence me sautéing my pickles onions)


8) Plate and Eat!!


The ribs were surprisingly great. I was on the fence about putting them in but we destroyed half a rack just picking at them and I pulled the bones and shredded the meat in the other half. 

My regular crew said this was the best taco night we have ever done so it's going in rotation. 

bgebrent

Masterful right there brother!

Cookbook_Chip

What a project!  Looks awesome.  Well?  How did it taste?  How did the ribs work out?

Killit_and_Grillit

Cookbook_Chip said:

What a project!  Looks awesome.  Well?  How did it taste?  How did the ribs work out?

@Cookbook_Chip sorry I was editing. I fat fingered my iPhone and hit post too fast 

Cookbook_Chip

Oops - you must have added the last bit right as I posted.  Cool!

lkapigian

Great presentation !!

20stone

That looks fantastic.  Thanks for sharing all the pics

TideEggHead

Outstanding! Looks delicious! Why can't my plated pictures look like that!

jdkeithbge

That looks awesome.  Nicely done!  And good thinking on the ribs.

GATraveller

Are the banana leaves necessary?

saluki2007

Foghorn

Oh my.

thetrim

https://m.youtube.com/watch?v=qb7wRPOtNB4

Killit_and_Grillit

@thetrim That was LITERALLY the first thought I had when I started working on this.

@GATraveller yes and no. You can make it without. But the banana leaves give it a lot of flavor...I could smell it when the leaves were in the oven and then taste that same profile in the meat later that night. I also think they held a lot of moisture in and allowed everything to steam for the first few hours before they started shrinking.

But you can get them at most mexican groceries or asian market and they are cheap. I use them for tamales a lot.

johnkitchens

That was a great looking cook. I feel so inadequate. 

bluebird66

That looks like a great meal!

tarheelmatt

@Killit_and_Grillit coming out of the kitchen after plating these badboys. 

smbishop

Several years ago, I reached out to Beli from the old forum:  http://eggheadforum.com/discussion/954279/x/p1  and he shared with me some suggestions on how to do this.    Thank you for sharing!

texaswig

Oh man. That's a good looking cook for sure. Also awesome work on the write up and photos. Very impressive. 

northGAcock

Gawjus!

caliking

Dude. You killed it. Most excellent!

The_Stache

Great looking cook, Adam! 

Has Prego popped yet?

Killit_and_Grillit

@The_Stache not yet. I was hoping this was gonna be the meal that sent her over the edge. 

Doc said within a week though so it's almost game time. 

vthokie98

Looks like a great cook and I plan to do this Saturday.  Question I have is the cheesecloth with peppers, bay leaves etc.  I assume this is something you added but curious how much it changes the flavor profile...are there specifics on how much of each you recommend?  what type of dried pepper did you use?..ancho/guajillo etc?  I like the addition but i don't want to use too much or ruin the dish....any information you can provide will be greatly appreciated!

dmchicago

Hey-zoos, man! That looks outstanding!