PICS Conchita Pibil #2

What did you use for rub Andy?

That looks mighty tasty.

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.

Tasted pretty good but could have used still more smoke flavor and some heat. Had some spicy salsa in the fridge so I added some of that.

I used the marinade off this site. Marinated in a zip lock bag for a day.

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.

Looks good, Andy

I gotta try this one again soon as I get aroundtoit