Bill Schultz
TVWBB Hall of Fame
So, been away for awhile with work and family requirements and finally did a cook yesterday to be proud of. I made this before using the WSM but do to being on the road for work all day decided to Crock Pot it instead.
If you have been to some places in Mexico this is the normally in the ground covered pit cooked pig in Achiotti Paste and wrapped with Banana Leaves and served by street Taco vendors topped with Mexican style pickled onions and a Habanero Salsa called in english the Dog's Nose. Referring to how wet your nose gets eating it.
I know it's not the WSM this time but I wanted to post this as you guy's really need to try it, it is superb.
One Habanero and one Serrano along with garlic roasted first
About a 4 Lbs Pork Shoulder cut up in large chunks
2 tbsp Sour Orange Juice mixed with a little fresh squeezed orange juice
2 tbsp White Vinegar
Garlic
Achioti Bricks, I used almost two
2 tbsp Ground Cumin
Pour over your meat and let marinate as long as you can, I did overnight
In the blender then roast your Banana leaves over a flame till they get fragrant soft, then lay them in your Crock Pot then pour in your marinated meat
Add a half cup of water and put your last piece of Banana Leaf to cover and cook on low for 8-9 hours
The night before I made Mexican style Pickled Onions which were a big hit here, I used two medium Red Onions sliced thin, boil a tea pot full of water and pour over the onions in a bowl, leave in the boiling water only for a minute, drain, rinse with cool water to stop the cooking, pour in about half a cup of fresh lime juice, add a tbsp of Kosher, mix well and store in the fridge. They will change shortly into the most beautiful pinkish red.
Salsa topping getting done, dice half a red onion and a half of a white onion, I rinse the white onion under cold water for a little bit first. I used half of the Habanero with some of the seeds removed, half of the roasted garlic, Cilantro, a splash each of white vinegar and orange juice, Kosher and diced plum tomato
After eight hours or so peel back the Banana and you have the most tender delicious Pibil to serve
Made some Guac on the side and served on Taco's for the family. Good stuff
If you have been to some places in Mexico this is the normally in the ground covered pit cooked pig in Achiotti Paste and wrapped with Banana Leaves and served by street Taco vendors topped with Mexican style pickled onions and a Habanero Salsa called in english the Dog's Nose. Referring to how wet your nose gets eating it.
I know it's not the WSM this time but I wanted to post this as you guy's really need to try it, it is superb.
One Habanero and one Serrano along with garlic roasted first
About a 4 Lbs Pork Shoulder cut up in large chunks
2 tbsp Sour Orange Juice mixed with a little fresh squeezed orange juice
2 tbsp White Vinegar
Garlic
Achioti Bricks, I used almost two
2 tbsp Ground Cumin
Pour over your meat and let marinate as long as you can, I did overnight
In the blender then roast your Banana leaves over a flame till they get fragrant soft, then lay them in your Crock Pot then pour in your marinated meat
Add a half cup of water and put your last piece of Banana Leaf to cover and cook on low for 8-9 hours
The night before I made Mexican style Pickled Onions which were a big hit here, I used two medium Red Onions sliced thin, boil a tea pot full of water and pour over the onions in a bowl, leave in the boiling water only for a minute, drain, rinse with cool water to stop the cooking, pour in about half a cup of fresh lime juice, add a tbsp of Kosher, mix well and store in the fridge. They will change shortly into the most beautiful pinkish red.
Salsa topping getting done, dice half a red onion and a half of a white onion, I rinse the white onion under cold water for a little bit first. I used half of the Habanero with some of the seeds removed, half of the roasted garlic, Cilantro, a splash each of white vinegar and orange juice, Kosher and diced plum tomato
After eight hours or so peel back the Banana and you have the most tender delicious Pibil to serve
Made some Guac on the side and served on Taco's for the family. Good stuff
