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Cochinita Pibil


 
Robert-R

Robert-R

TVWBB Diamond Member
If there is more than one way to skin a cat, the same goes for a pig. In this case, I'm talking about pulled pork.
We love our pulled pork, however sometimes like to do it a bit different. Haven't done this in a while & it was time: Cochinita Pibil.

This is a Rick Bayless recipe. Full version here: http://www.rickbayless.com/recipe/cochinita-pibil/

Made a marinade out of these, deeply scored an 8 1/2 pound pork butt & put it in a 2 gallon ziplock for 24 hours.

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Got some banana leaves and proceeded to wrap this glorious red mess.

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Final wrap in foil and into the 18.5 (full ring of KBB) at 350*. No diffuser.

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4 hours and 15 minutes later..... it probed tender. Pulled it.

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Unwrapping it is almost as fun as Christmas.

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The pan juice is wonderful & there was quite a bit.

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Shredded the meat, added some of the juices (fat was removed) & lightly "toasted" under the broiler in the oven. Turned the meat several times.

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Served with some pickled red onions (Rick Bayless recipe, too) & fried beans.
Added a small spoonful of a roasted habanero salsa to the tacos (stuff is beyond nuclear) Time to eat !!!

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For it was fiesta, a short time ago.
North of the border, in Escondido.

Ay, Ay, Ay, Ay (Ay, Ay, Ay, Ay)
Ay, Ay, Ay, Ay (Ay, Ay, Ay, Ay)
Ay, Ay, Ay, Ay (Ay, Ay, Ay, Ay)
 
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Robert, those tacos must have been unreal! Always cool to see a Rick Bayless recipe successfully executed. Terrific post.
 
That looks great!

Just a question, why do you wrap in banana leaves and alu foil? Wouldn't banana leaf on its own not be enough?
 
Anne M. said:
That looks great!

Just a question, why do you wrap in banana leaves and alu foil? Wouldn't banana leaf on its own not be enough?
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Thank you.
Probably could have done a better job wrapping with the banana leaf. It leaked a bit & didn't want to loose any of the juice.
I should have put it in a foil pan (top open), but didn't have one big enough on hand.
 
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WOW!!! Robert that is incredible and mighty tasty from the looks of things. One question Robert, where do you get your banana leaves? That's for sharing the recipe on this awesome cook.
 
Barb D said:
WOW!!! Robert that is incredible and mighty tasty from the looks of things. One question Robert, where do you get your banana leaves? That's for sharing the recipe on this awesome cook.
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Thank you.

I get the banana leaves at the Mexican supermarkets. There are several of them around here not far away. They are usually folded & in a plastic bag in the produce section & sold by the pound. If the bag contains more leaf than you want, you can remove as much as you wish (although they don't tell you that). You will be unfolding 3 to 6 foot (sometimes larger) leafs/sections. It can be a thrill. Be sure that the leaf has no odor... sometimes there will be a "rotter". You'll know as the smell is most unpleasant. Don't buy any from that bag! I believe that you can also get them frozen, but I've never tried those.

fwiw - if you are grinding your own spices, the amount listed in the recipe are for after the spices are ground.
 
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Robert, it looks very tasty! Was any of the smoke able to penetrate through the foil and banana leaf? Hawaiian cooking uses a lot of banana
leaf, is this Hawaiian?
 
Bob H. said:
Robert, it looks very tasty! Was any of the smoke able to penetrate through the foil and banana leaf? Hawaiian cooking uses a lot of banana
leaf, is this Hawaiian?
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Thanks!

Little or no smoke penetration. Should have used a foil pan, but didn't have one that size (see post #8). It's a recipe from the Yucatan in Mexico.
 
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