Mishmash Cochinita Pibil

Aldi had shoulder on sale, decided to throw this hodgepodge together last minute.  

Paste consisted of fresh, lime, orange, Texas sweet onion, one 3.5 oz brick of El Yucateco achiote, roasted garlic, toasted and ground Hatch, a T of Caribou bean off the burr grinder, white pepper, and a couple of healthy dollups of lard.

Simmered for a while, broke the achiote down, and blended.  Awesome color.


Used lilac and dark cherry courtesy of my buddy Jer in the Northwoods of MN.  Pit temp set for 240 on the Guru.  

10lber was still semi-frozen.  Slashed, then painted when I tossed it on.  Ideally, should have marinated overnight.  


Woke at 0248 to thunder, and heavy rain.  For a split second, thought I needed to check on the egg.  Rolled over and fell asleep.  Woke to this in the morning, first peak.


Finishing up after about 19 hours.



My favorite tortillas come from pgprescott's neck of the woods.  Refried beans,grated Chihuahua, AZ Gunslinger Chipotle Habenero, roma, cado.  Sanded the goofy Guy flames off my knife while waiting to finish.  Much better, and smoother.



A pleasant change from the traditional BBQ. 


thanks for lookin'