Cochinita Pibil

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
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On the Egg
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Foil wrapped to rest
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Foil opened after resting
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After being pulled
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Tacos were the idea, but it was so good we kept shoveling handfuls in our faces as fast as we could pull it!:whistling:
 

QSis

Grill Master
Staff member
Gold Site Supporter
Dogboa, anchiote as a lot of color but not much flavor, as I recall. Is that correct?

What other seasonings do you use in you wet rub?

Lee
 

Dogboa

Active member
The paste also had fresh garlic, fresh toasted and ground cumin, Mexican oregano, fresh squeezed, sour orange juice, onion, S&P.
 
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