<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by jeff lowe:
[qb]Yes I love cochinita pibil!! Do you make it in the WSM?[/qb] <HR></BLOCKQUOTE>
No, I have only made it in the oven. It's really a moist-heat braised dish like a beef stew where the cooking liquid comes about half way up the meat. The fist sized hunks of pork butt just fall apart.
If you had the bananna leaves, you could cover a roasting pan and do it in a smoker. Lacking the bananna leaves, you seal it up with foil and bake it in the oven for 4 or 5 hours if I recall.
The Achiote paste that is the seasoning for Chochinata Pibil and for much of Yucatan cooking makes an unbelievably good grilling or bar-b-quing rub. It's a mixture of Annato seed, lime juice, vinegar, garlic, and spices. It forms a red crust that has a very earthy flavor.