Yucatan Pork Shoulder

4.5lb. bone in pork shoulder



This well marinate in the frig. overnight



Wrapped in a banana leaf and tied

Dome temp at 250*

My Sous Chef Sadie

Pulled at 8.5hrs. 180* internal, it had long plateau at 176* so I bumped the temp to 300* and pulled at 180* internal, next time I'll let go to 195*-200* it well be more tender





Served with spanish rice and refried black beans. The flavor was outstanding and is a keeper recipe

Recipe:
COCHINITA PIBIL

YUCATAN PORK SHOULDER


1 Pork shoulder

Marinade:
10 Cloves of garlic
1 T ground oregano
½ T black peppercorns
½ T fines herbs
1 T chicken broth power or 1 bouillon cube
¼ C olive oil
½ C white or apple cider vinegar
1 Grapefruit, juiced
½ packet achiote paste 3.5 oz packet
1 Red onion thinly sliced

Blend together the garlic, oregano, black peppercorns, fines herbes , bouillon, olive oil, vinegar, grapefruit juice, and achiote paste together in a blender until smooth. Marinate the pork shoulder in the marinade and the red onion in a container in the refrigerator for 18 plus Hrs.

Banana leaf
Heat the banana leaf over a fire to soften it but do not burn it
Place the banana leaf in a rectangular roasting pan put the pork shoulder on the banana leaf. Put the red onion and marinade on top and wrap the shoulder in banana leaf tie it shut .

Indirect at 25


Ross