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After seeing Chef-Boy-Arnie's Conchita Pibil earlier this year, I knew I had to try it out. Since Arnie said there wasn't a lot of smoke flavor, I smoked it for three hours with 6oz of pecan & cherry before wrapping it in the banana leaves.

Ended up smoking for 17 hours total, then into cooler for four hours til dinner time.

End result was pretty good, still not a lot of smoke flavor though.

Father's day dinner. Conchita Pibil with marinated red onions, cilantro lime rice, corn, peas & pimento and some flour tortillas. YUM!
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Looks good Andy. How was the taste.

Cochinta Pibil is one of my favorite Mexican dishes, and I make it often. Rather than cooking the butt whole, I cut it into 2"-3" cubes. Also, I don't use a rub, but I marinade the cubes in achiote recado overnight. I then remove the cubes from the marinade, and shake off and reserve as much marinade as I can. I smoke the cubes for 2 hours at 200° then place them in banana leaves, cover with the excess marinade, wrap the package tightly, and finish the cooking in a 325° oven.
Next time you make, cube the meat as mentioned above. You'll definitely get smoke flavor.

If you want more heat, try making the marinade, or achiote recado from scratch:

2 ½ C bitter orange juice. Or 1 ½ C lime juice, 1 C regular orange juice, and ¼ C cider vinegar
5 T annatto seeds, ground
2 T salt
1 T black peppercorns, ground
8 allspice berries, ground
2 t coriander, ground
2 t cumin seed, ground
2 t Mexican oregano, ground
1 1/2 T cinnamon, preferably Mexican canela, ground
½ t cloves, ground
1 white onion, minced
16 cloves garlic, minced
3 habanero peppers, seeded and minced
1 T tequila
In a blender, add all ingredients and puree.

Your post reminded me that I still have about 3 lbs. of CP from a prior cook in the freezer. Think I need to defrost some for later in the week. Here's how I like to serve the leftovers:

Defrost the pibil and place in a large sauce pan or Dutch oven. Add ½ of a bunch of tied cilantro. Seal the top of the pan or Dutch oven with foil, then cover and place into a oven pre-heated to 225F. Cook the Pibil for 3-4 hours until the meat is shredded. Stir occasionally. Discard the cilantro. Peel and mash 2-3 avocados, and mix with 2 T of sour cream and the juice of 1 lime. Spread a light coating of the avocado mixture on 1 side of several warmed tortillas. Add 2-3 T of the shredded pibil, and some habanero pickled red onions. Serve with rice and black beans, if desired. Don’t forget good Mexican beer.
Last edited by dls

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