Recipe Cochinita Pibil

Discussion in 'Outdoor Cooking and BBQs' started by CraigC, Dec 9, 2017.

  1. CraigC

    CraigC Senior Member

    Location:
    SE Florida
    Cochinita Pibil

    Ingredients

    1 medium white onion, cut in quarters
    4 cloves garlic
    1/4 cup achiote paste**
    1/3 cup fresh orange juice*
    1/3 cup fresh lime juice*

    1 tablespoon red wine vinegar
    1 teaspoon ground cumin
    1/2 teaspoon oregano, preferably Mexican
    2 teaspoons coarse salt (kosher or sea)
    1 teaspoon freshly ground black pepper
    1 pork shoulder roast (4 to 5 pounds)
    Fresh or frozen banana leaves or a 12 x 24 inch sheet of aluminum foil (optional)
    *Note, If you have access to sour oranges (Seville oranges), Use 2/3 cup of fresh juice to replace the orange and lime Juice.
    **Note, Achiote paste is made from annotto seeds.

    Method

    1)Heat a dry frying pan over medium-high heat. Saute the onion and garlic until they are nicely browned on all sides: 8 to 10 minutes for the onion, 4 to 6 minutes for the garlic.
    2)Place the onion, garlic, achiote paste, orange juice, lime juice, vinegar, oregano, salt, and pepper in a blender jar and puree until smooth.
    3)With a sharp knife, make shallow slits (about 1/2 inch) on the surface of the meat.
    4)Place the pork shoulder in a deep bowl just large enough to hold it or in a large resealable plastic bag.
    5)Pour the marinade over the pork and marinate for at least 4 hours, or more ideally, overnight, turning two or three times.
    6)Wrap the pork in banana leaves (or in aluminum foil), pinning the leaves shut with toothpicks or bamboo skewers.
    7)When ready to cook, set up the grill for indirect grilling and preheat to medium (350 degrees F). If using a charcoal grill, put an aluminum drip pan in the center. Brush and oil the grill grate.
    8)Place the pork shoulder in the center of the grill, over the drip pan, and away from the heat. Cover, and indirect grill until the pork is cooked through inside. Cooking time will be 3 to 5 hours. To test for doneness, insert an instant-read thermometer in the meat; the temperature should be about 198F to 205F.
    9)Transfer the pibil to a cutting board and let rest for 10 minute. If you need to keep the pibil for later, wrap in foil (banana leaves in place), cover with a kitchen towel and stick in an empty cooler. I did this with a pork shoulder and drove 2-1/2 hours to my brother's house. It sat on a counter for another hour. Tried to "pull" it with my fingers big mistake as it was still hot enough to burn fingers.
    10)Pull out and discard the shoulder bone and any large lumps of fat.
    11)Finely shred the pork, using 2 forks, or finely chop with a cleaver. If you have any drippings from the drip pan, you can stir in a few spoonfuls.
    12)Transfer the meat to a platter. Serve the pibil on warm tortillas (warm them for 10 seconds per side on the grill). Serve with Yucatecan Pickled Onions (red onion, sliced thin and pickled in lime juice with a pinch of salt and Pico de Gallo or what ever sauce or salsa you like.

    Marinated and placed on the banana leaves
    [​IMG]

    Wrapped and ready for the grill (BGE in my case)
    [​IMG]
    Done and ready to pull. I did wrap it in foil to keep it hot.
    [​IMG]
    Pulled for our tacos. We almost didn't have the tacos as we kept stuffing our faces during the pulling.
    [​IMG]
     
    Last edited: Dec 9, 2017
    ElizabethB likes this.
  2. morning glory

    morning glory Obsessive cook Staff Member

    I'm off to look up Cochinita Pibil! You will have to bear with us Brits as this is all new to us (well, it is to me :))... more later.
     
    ElizabethB and Elawin like this.
  3. morning glory

    morning glory Obsessive cook Staff Member

    What would you serve with this apart from pickles and how would you serve this? Does it have to be in tacos/ tortillas?
     
    ElizabethB likes this.
  4. morning glory

    morning glory Obsessive cook Staff Member

    I've bought the pork shoulder from an excellent butcher here in Saffron Walden where I'm staying. Here it is sold with the skin on so that when roasted you get crispy crackling. I'll marinate overnight.

    Question: do I remove the skin (reserving fat layer)? I am thinking I should - I can cook the crackling separately as a snack on its own - or even served with the Pibil.
     
    Last edited: Feb 12, 2018
    ElizabethB and CraigC like this.
  5. CraigC

    CraigC Senior Member

    Location:
    SE Florida
    How are you going to cook it and at what temperature?
     
    ElizabethB likes this.
  6. morning glory

    morning glory Obsessive cook Staff Member

    The pibil is going in a very low oven (not really any alternative here), wrapped in foil for 3 to 4 hrs.
     
    ElizabethB likes this.
  7. Masticator

    Masticator Active Member

    Location:
    Vancouver, Canada
    That looks good! :)
    I'll have to try the recipe, or a thin sliced variation of it, for tacos al pastor - on a vertical rotisserie
     
    ElizabethB likes this.
  8. morning glory

    morning glory Obsessive cook Staff Member

    Ah...one of your techie gadgets! I'd love to have the space for such things...
     
    ElizabethB likes this.
  9. Masticator

    Masticator Active Member

    Location:
    Vancouver, Canada
    Off topic perhaps, but this is the vertical rotisserie unit..was making Donairs - the "Halifax Pizza Corner" type..
    It spatters a fair bit, hence the foil everywhere.

    Ordered the unit from Australia, but as we have 120V here, I made a splitter for 240V (yes, it's kosher- quick220.com)
    Works well ~1500W+ (measured)..a chefs jacket helps keep the belly cool while slicing :geek:


    donair slab start 600g .jpg donair slab done.jpg machine wiring 240V 1.jpg
     
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  10. morning glory

    morning glory Obsessive cook Staff Member

    Nice! Jealous...
     
    ElizabethB likes this.
  11. CraigC

    CraigC Senior Member

    Location:
    SE Florida
    I don't know how long the sliced pieces will take to become tender. I did the whole piece and took it to between 198F and 205F internal, in order to "pull" it. It can be served as is. I would make some refried black beans and some type of rice. Pickled red onions and lime wedges for sure. Maybe a sliced avocado with salt and lime.
     
    ElizabethB and morning glory like this.
  12. morning glory

    morning glory Obsessive cook Staff Member

    I'm very impressed by this pibil! The flavour of he achiote is unique and I can't understand why it hasn't caught on in the UK. I deviated a bit from your recipe @CraigC and I might post it up separately. I can see that it could also be good with hot chillies added to the marinade. A big thank you for inspiring me to eplore something new. Saw you post too late to add beans and avocado - but there is loads left over and I can see how both would work very well. I wished I'd had the avocado for the photos...

    Here are before and after photos:

    In the marinade:

    fullsizeoutput_2bdb.jpeg


    After 4 hrs in low oven:

    fullsizeoutput_2bf4.jpeg


    Dished up:

    fullsizeoutput_2c2e.jpeg


    fullsizeoutput_2c2a.jpeg
     
    Elawin, ElizabethB and CraigC like this.
  13. ElizabethB

    ElizabethB Senior Member

    Location:
    Lafayette, LA. US
    @morning glory
    :bravo:

    @CraigC

    G loves to cook pork shoulder in his infrared, oil less fryer - Beg Easy. The next time he wants to do that I will try your marinade.
     
    CraigC and morning glory like this.
  14. morning glory

    morning glory Obsessive cook Staff Member

    Great. Don't forget to let us know how it turns out! :D
     
    ElizabethB likes this.

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