Pics Cochinta Pibil

Hindsight;

Because of the steaming affect from being wrapped in the banana leaves the pork butts finished 5 hours earlier than I had expected.

Holding for 7 hours in the cooler allowed more of the fat to render before the meat was shredded and continued to tenderize the meat.

The trade off was no smoke flavor. I am not sure why, but the recipe called for more wood for smoke than I am used to using.

Even with the extra smoke none of was able to penetrate the banana leaves.

The banana leaves did speed up the cooking time and impart a light flavor on the meat at the cost of the hickory flavor.

That looks GOOD!!! I know what I'm gonna make this summer.

Nice job Arnie. That looks awesome. I'm going to give it another go and use banana leaves. Would you recommend smoking for a couple hours at, say, 180* then using the banana leaves in order to get some smoke flavoring? Or banana all the way?

So, except for the lack of smoke, how was the flavor, were you happy with that?

Looks good! Thanks for the tip on the gland thing I never noticed it before. i suppose I just got rid of it when I pulled the pork. Is it bad for you or ruin the meat somehow?

Nice camera work and write up Arnie. I didn't see any liquid smoke in the 1st pic. I take it you left it out? Would you use it next time to compensate for the lack of smoke flavor?

quote:

Originally posted by HAC111:
Is it bad for you or ruin the meat somehow?

Some cooks claim it lends an off flavor. I've always removed it.

quote:

Originally posted by Pags:
Nice job Arnie. That looks awesome. I'm going to give it another go and use banana leaves. Would you recommend smoking for a couple hours at, say, 180* then using the banana leaves in order to get some smoke flavoring? Or banana all the way?

Pags - That's pretty much what I do when I'm using the smoker to make pibil. For my recipe, I don't cook the whole butt. I cut it into 2" - 3" cubes, then marinade the cubes overnight in the achiote recado. I then remove the cubes form the marinade and wipe off and reserve as much of the excess marinade as possible. I put the meat cubes on a perforated metal sheet that fits the smoker, and let it run for about an hour at 185°F. I then transfer the cubes and reserved marinade into a large dutch oven or roasting pan that's lined with banana leaves, cover with more leaves, foil, and put in a 300°F oven until it's done - 3 to 4 hours. Works like a charm everytime.

Thanks dls.

I've never removed the gland, although it must get yanked when I'm pulling the pork meat. Think I'll take the time to remove it in the future now that Arnie's made it simpler for me to locate it. Yuck!!

Here's the Mysterious Butt Gland thread for all to enjoy.

Thanks for the comments.

I will most likely do this one again, but start it out as Pags suggested by smoking for a couple of hours before wrapping in the banana leaves. I think that would put it over the top.

It was good, but it was just missing something (hickory)

Max I am just not a fan of liquid smoke. Don’t really know what I have against it I just don’t use it

If I’m smoking I’m smoking if it starts in the AmeriQue it finishes in the AmeriQue.
(Then, no matter what I say, everyone thinks it was harder than it was. Don’t let my secret out. I have my reputation to think about)

Sorry. I forgot to post the recipe

Ingredients
Marinade
3 Tbsp Ground ancho chili pepper
2 tsp Sea salt
1 Tbsp Dried Mexican oregano
1 Tbsp Ground coriander
1 tsp Ground cumin
1 Tbsp Ground black pepper
1 tsp Ground cinnamon
1 tsp Ground allspice
1 Tbsp Ground cloves
6 oz Achiote paste (1/2 of a brick)
3 Tbsp Minced garlic (12 cloves)
2 Tbsp Dehydrated onion
4 Tbsp Worcestershire sauce
½ cup Orange juice
½ cup Lime juice
½ cup Cider vinegar
¼ cup Extra virgin olive oil

2 7 lb pork butts

Banana leaves (soaked in water)

4-6 oz Hickory chunks

Corn tortillas
Guacamole
Sour cream
Thinly sliced red onion
Cilantro
Lime wedges
White rice


A word of caution about the achiote paste;
Achiote is also used to make tattoo pigment, and it can stain just about anything it comes in contact with. Be very careful with this marinade.

Mix the marinade in a blender the day before it is to be used so the flavors have a chance to marry. Just prior to massaging it into the pork butt, with gloved hands, blend it again to help smooth out the grittiness of the spices.

Tasty stuff!
Here is another very good cochinita pibilone recipe to try, from Master Chef Rick Bayless:

http://www.rickbayless.com/recipe/view?recipeID=169