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In my other post, I was asked if I would post the recipe for this. It is not mine but is based on Rick Bayless's recipe. I tweaked the cooking method and adjusted for 8.5 lbs. of pork. The pictures below the recipe were from last years cook and are there to give you a better idea of how I cooked it. (I apologize in advance for the length of this post) Here are the ingredients for the marinade and the pickled onion: Marinate: 4 tbsp. (about 2 ounces) achiote seeds / powder 1 tbsp. dried oregano, preferably Mexican 1 tbsp. black pepper (preferably fresh ground) 1 tsp. cumin (preferably fresh ground) ½ tsp. cloves (preferably fresh ground) 1 tbsp. cinnamon (preferably Mexican canela and fresh ground) 10 garlic cloves ¾ tbsp. Salt 1-1/4 cups fresh sour orange juice OR 1 cups fresh lime juice plus 1/2 cup fresh orange juice 1 large (8.5 lb.) pork shoulder 1 lb. package of banana leaves (Note: Some add peppers to the marinate but I don't as my wife and MIL don't like the heat. It tastes great without it and you can always add any kind of heat / salsa to it later as Rick mentions) Directions: Measure the achiote seeds or powder and oregano into a spice grinder, adding the black pepper, cumin, cloves and cinnamon, and run the grinder until everything’s as powdery as you can get it (you may need to work in batches). In a blender, combine the ground mixture with the salt, the garlic and sour orange juice (or lime juice plus orange juice). Blend until smooth—there should be very little grittiness when a little is rubbed between your fingers. If you’re working ahead, pour the mixture into a non-aluminum container, cover, refrigerate 6 hours or longer. Before using, blend the mixture again to give it an even smoother texture. (The long steeping and second blending isn’t absolutely essential, though without it the marinade may be a little gritty.) Here's a link to Rick Bayless's recipe: http://www.rickbayless.com/recipe/cochinita-pibil/ Pickled Red Onion: (From Rick Bayless’s recipe but I tweaked it and adjusted it for 2 onions) 2 large red onions, sliced 1/8 to 1/4 inch thick 1 ½ cups fresh sour orange juice OR 1 cup fresh lime juice plus ½ cup fresh orange juice 2 tbsp. white vinegar 1 tsp. salt 1 habanero cut in half (If desired) Directions: While the meat is cooking, prepare the onions. Scoop the onions into a non-aluminum bowl. Pour boiling water over them, wait 30 to 45 seconds, then pour the onions into a strainer. Return the drained onions to the bowl, pour on the sour orange juice (or the lime-orange combo) and stir in 1 teaspoons salt. Add 1 habanero cut in half if you want a little heat. (Hint: it doesn't add that much) Cover and set aside until serving time. Here is an 8.5 lb. pork shoulder I trimmed most of the fat cap off and then scored it on both sides. I mixed up the ingredients for the marinate and poured it over the pork on one side and then the other. I covered it with foil and let it rest in the fridge overnight. In the morning I started prepping the banana leaves to get them more pliable by heating them up in the oven. I place 2 sheets of wide aluminum foil in opposite directions. On top of this I place 2 sheets of parchment paper in the opposite directions of the foil. And now I place on some banana leaves. I overlap all the joints by a good 3 to 4 inches and alternate the direction of the leaves to try and minimize leakage. Now I can wrap up the pork shoulder in the banana leaves and tie with butcher’s twine. (Note: This is much harder than you’d think. Try to have someone there to help tie the knots in the twine.) Then parchment paper and finally the aluminum foil. (Wow! I could work in the shipping department. ) OK I now light start up the kamado with a full load of lump and set it up for indirect cooking. Once it gets up to 325 I put on the Cochinita Pibil package. Let it get up to 350. I going to check it in 4 1/2 hours to see how things are going. While I’m waiting I made up some Pickled Red Onion and some fresh tortillas. Was able to relax a little and then checked the I.T. of the meat. Yes! Now I carefully unwrap my package. And transfer it to an aluminum pan. And continue unwrapping. OH IT’S JUST LIKE CHRISTMAS! Fish out all the banana leaves And the bone And pull the meat. It was literally so tender that I could’ve just stirred it with a spoon and it would’ve fallen apart. And now for the moment of truth! Here it is plated in some tacos with some Tostones appetizers, radishes and guacamole and chips. Off the charts goodness!
I had some Cochinita Pibil leftovers thawed out so I tried something different by using it on a pizza. I tried to use ingredients that the people of the Yucatan use a lot of. Corn, black bean, the Cochinita, cilantro, pickled red onion, and soft boiled eggs. This morning I made up some pizza dough and some pickled red onions. I gathered my ingredients and cut some corn off the cob. I rolled out the 2nd half of the dough. I didn’t want the toppings to burn from being in to long so I precooked the crust a little (3 minutes) and then cooked it in stages. Now I spread out some Mexican Creama as the sauce. Corn and beans. Cilantro and then the Cochinita and the cheese. Placed it back on the pizza stone and cooked it for another 3 minutes. Brought it back in and added the final ingredients. (The pickled red onion, some soft boiled eggs and some yellow peppers) Placed it back on the pizza stone and cooked it for another 3 minutes and here it is done. This was an experiment and it turned out really well but I still liked the BBQ chicken pizza better. The flavor was good with the crunch of the crust, the savory pork, the rich and creamy soft boiled eggs, the sour of the pickled onion and a little kick from the yellow peppers. I will try this again and continue tweaking things to get the flavor to really pop. Thanks for looking.
I haven’t made this in a while so I decided it was time. I had a pork butt in the freezer so I started thawing it out on Wednesday. Started my prep work on Saturday by making up a fresh batch on pickled red onion. Gathered the ingredients for the marinate. Mixed it together and let it rest while I prepped the pork butt. Cut most of the fat cap off and then cut it cross-wise on both sides for better marinate penetration. I then put it in an aluminum pan and poured 1/2 the marinate on one side and then flipped it and poured on the rest. I put this in the fridge for an overnight rest. Here it is the next day. I had tried to buy fresh banana leaves at the local Mercado. Unfortunately they were out of the fresh and I had to settle for the frozen. These are still good but obviously fresh is better. (See why?) Since I had frozen leaves I knew I couldn’t make my banana leaf package like I normally do so I lined another aluminum pan with them. I placed the pork butt into the pan and poured all the of marinate that had settled to the bottom over it. Folded the leaves over it and covered this with a double layer of foil. I then placed that on my preheated kamado and I'll check it in approximately 3 1/2 hours. While it was cooking I made up some Mexican rice, frijoles negros, some guacamole. and some tortillas. After 3 1/2 hours it was at 201.5 I.T. (Almost there) After it reached 208 I pulled it out and let it cool for 20 minutes. I then took the foil and the banana leaves off / out and found a beautiful piece of meat. I transferred it into a big SS bowl to pull it so I could fish out any little pieces of banana leaf that didn’t come out the first time. After I did this I poured the remaining marinate over the meat and stirred it in. Here is everything plated with a Negra Modelo. (Cochinita on some banana leaf) And here is the Money! Muy Beuno! Thanks for looking.