Cochinita Pibil Questions

Porco Rosso · August 2010

I'm making cochinita pibil this weekend and I've already found this rsmdale post from last month very helpful. http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=925887&catid=1

I have a couple of questions, for any of you who have ever done any kind of banana-leaf wrap thing on the egg.

First, because this is kind of like braising, should I expect a faster cook? I could be wrong, but it seems ribs cook faster on the egg when I foil them. Rsmdale's pibil cooked in 10 hours, but I'm not sure what dome temp he used. Bayless does 300-350 for 4 hours, but I want to go slower and lower.

Second, does any smoke flavor permeate the leaves? I'm guessing yes, but I might add more smoke than usual just to be sure.

Boilermaker Ben · August 2010

I'll be watching for answers. Somehow I missed rsmdale's original post, until you bumped it to the top of the list with your new comment. I'm glad you did; we're having a retirement party for my dad next month, and I was asked to do pulled pork. I'm thinking cochinita pibil tacos with a variety of salsas sounds like a fun party to me.

I'd like to point out that Bayless's instructions are to have the butcher cut the butts into 4" thick pieces. That would go a long way toward explaining the quick cooking time (along with the higher temps).

Ross in Ventura · August 2010

Here is the one I did
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=730266&catid=1

Have fun

Ross

Porco Rosso · August 2010

Looks, great! Thanks Ross.

I'm thinking I'll pull at 195. Do you remember if it had a smokey flavor?

jeffinsgf · August 2010

Here's one I've done several times, but it is sans banana leaves. It uses a Dutch Oven, instead. I leave the top off the D.O. for the first half the cook, and it has an excellent smoke flavor.

http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=956

Don't fear the faster cook. Search for some of Nature Boy's posts regarding faster cooks on butts. I have two different Latin inspired pork butt recipes that deliver amazing pulled pork with great bark in under 8 hours (this one and another that I haven't put in the recipe book yet). One reason this one cooks faster is that it is rendering in its own juices -- as you mentioned with wrapping ribs, this speeds things up.

Careful with "an array of salsas" with Puerco Pibil. The sauce it cooks in is highly spiced and very flavorful on its own. Adding more sauce needs to be done very carefully to avoid clash. If you're looking for a less defined pork, that can accept a wide variety of salsas, check out my other recipe:

http://www.sharptoolsusa.com/jeff/latinpork.pdf

rsmdale · August 2010

I put the shoulder on a raised grill and let it have smoke for 45 min or so and then wrapped in the leaves.I have done the cut version of this and prefer the whole shoulder.THe cooking time was about the same as a regular shoulder I cooked it at 250.Enjoy and I'm sure your cook will be terrific!!

GOOD EATS AND GOOD FRIENDS

DALE

Porco Rosso · August 2010

Thanks, everyone, for the help.

This time I'll probably try rsmdale's method of smoking the butts for 45 minutes before I wrap them because I already bought the banana leaves. But that dutch oven method looks like a winner too.

I agree jeffinsgf that that sauce it cooks in looks like the best possible condiment. I might have a little extra habernero sauce on the side for people who like extra heat, but that's it.

I wish I was cooking this right now instead of Saturday!

Cochinita Pibil Questions

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