Dogboa
Active member
I like to cook outdoors and have several pieces of equipment, one of which is a large BGE. Normally Cochinita Pibil is cut up before cooking, with each piece being marinated with a paste. The main ingredient in the paste is achiote. I decided to do a whole pork butt in this style. With a pairing knife, I make deep holes all over the butt, twisting the knife around to open up the holes. When the paste is rubbed on, I make sure to push it into the holes. The butt is wrapped in banana leaves and then onto the Egg. I treat the butt as I would for pulled pork, but without smoke. Low and slow at 225F until the internal temperature is between 198F and 205F.
Ready to wrap
On the Egg
Foil wrapped to rest
Foil opened after resting
After being pulled
Tacos were the idea, but it was so good we kept shoveling handfuls in our faces as fast as we could pull it!
Ready to wrap
On the Egg
Foil wrapped to rest
Foil opened after resting
After being pulled
Tacos were the idea, but it was so good we kept shoveling handfuls in our faces as fast as we could pull it!