Smoked Pork Shoulder Yucatan Style

[Bill Schultz]

So I altered a Bayless cook, (quite a bit) for this using some of his flavors but a change in technique.
Started by roasting some Pablano's and some Mexican Onions.

Shoulder on the WSM, after a lot of trimming, Kosher and Fresh Ground only, apple wood and RO Lump at 225 for about 6 hours until a nice bark formed and the IT got to 160

The ingredients lined up
Pablano's roasted and 90% de-seeded and skin scraped of 90% of char, cut up into chunks
Mex Onions cut into 3/4" sections
Two nice ripe Plantains, cut into bite size chunks
Five cloves of diced garlic

Shoulder in a CI bottom, on top of two sections of banana leaf, all ingredients laid on top, and two cups of water with two heaping tbsp of brown sugar mixed in and put into the pot

Opened the vents on the WSM got it up to 310-325 and the CI on, it went five hours in the smoker and then 3.5 hours in the banana leaves till the bone pulled free and the meat was toothpick tender. Around 198 IT

Done

On the table

Your plate with a tater cooked on the WSM and the CEO's salad, enjoy

 

[Bob Bass]

Bill,

Wow. Another EXCELLENT cook !!!
Looks absolutely delicious.

Have watched with interest, some of Bayless' tv spots. Is there a particular book of his you would recommend ?

 

[Paul Kastner]

really one word came to my mind outstanding.

 

[Cliff Bartlett]

I'm in awe!! This is a beautiful cook. I'm sure you're going to get rave reviews on this one. Way to go.

 

[Jim Lampe]

VeryNice Bill!
Looks FANTASTIC! No utensils necessary!

 

[Cody]

Very interesting cook. I will be trying that one.

 

[RogerS]

Bill excellent...no alcohol? I'll take a plate Bud

 

[Gene Brownson]

Bill I haven't been commenting or posting but I have been viewing, all I have to say is MAN, YOU HAVE BEEN COOKING YOUR @$$ OFF MAN! Just a fantastic looking cook!

 

[Bill Schultz]

Bob I don't have any of Rick's books, yet. I have 34 of his PBS shows recorded and get my ideas by combining his cooks with my ideas and leaning to how they will work with a smoker. His shows are so educational I can only compare him to Pepin and Alton Brown. I've been a Pepin fan since the 80's a Brown addict since 90's and a Bayless aficionado for a couple of years. I'm like a sponge combining all of them when i can

 

[Mike Coffman]

Simply an outstanding cook Bill! You never fail to amaze!

 

[Bob Bass]

Thanks Bill or should I say... (Bayless) Padawan
Although, from the looks of your most recent cooks, I'd say you've graduated !

 

[Brian Dahl]

Bob I don't have any of Rick's books, yet. I have 34 of his PBS shows recorded and get my ideas by combining his cooks with my ideas and leaning to how they will work with a smoker. His shows are so educational I can only compare him to Pepin and Alton Brown. I've been a Pepin fan since the 80's a Brown addict since 90's and a Bayless aficionado for a couple of years. I'm like a sponge combining all of them when i can

This is why I like coming here: for the inspiration, the education, and the comradery! Thanks Bill, for sharing.

 

[John Solak]

Wow Bill, your putting that Bayless cookbook thru its paces and cranking out some mouthwatering dishes, well done!!!

 

[Tony R]

Great cook you been doing lately Bill.

 

[Jerome D.]

Gosh, Bill...you really mean business with all these Rick Bayless cooks. As I look through all these photos, I'm thinking "Daaaaaamn!!! Look at you breaking out all them banana leaves!"

Totally awesome.

 

[SE Davis]

Way to kick it up about 3 notches Bill! Excellent.
Scott

 

[Rich Dahl]

Well Bill you just raised the bar a few notches! Totally outstanding cook!

 

[Bob Correll]

Move over RB, there's a new man in town!

 

[Bill Schultz]

Thanks everyone much appreciated.

 

[Robert T]

I love your cooking Bill. Another inspiration!