Cochinita Pibil Again!

DerHusker · 04-10-2016, 09:11 PM

I haven’t made this in a while so I decided it was time. I had a pork butt in the freezer so I started thawing it out on Wednesday. Started my prep work on Saturday by making up a fresh batch on pickled red onion.

Gathered the ingredients for the marinate.

Mixed it together and let it rest while I prepped the pork butt.

Cut most of the fat cap off and then cut it cross-wise on both sides for better marinate penetration.

I then put it in an aluminum pan and poured 1/2 the marinate on one side and then flipped it and poured on the rest.

I put this in the fridge for an overnight rest. Here it is the next day.

I had tried to buy fresh banana leaves at the local Mercado. Unfortunately they were out of the fresh and I had to settle for the frozen.

These are still good but obviously fresh is better. (See why?)

Since I had frozen leaves I knew I couldn’t make my banana leaf package like I normally do so I lined another aluminum pan with them.

I placed the pork butt into the pan and poured all the of marinate that had settled to the bottom over it.

Folded the leaves over it

and covered this with a double layer of foil. I then placed that on my preheated kamado and I’ll check it in approximately 3 1/2 hours.

While it was cooking I made up some Mexican rice,

frijoles negros,

some guacamole.

and some tortillas.

After 3 1/2 hours it was at 201.5 I.T. (Almost there)

After it reached 208 I pulled it out and let it cool for 20 minutes. I then took the foil and the banana leaves off / out and found a beautiful piece of meat.

I transferred it into a big SS bowl to pull it so I could fish out any little pieces of banana leaf that didn’t come out the first time. After I did this I poured the remaining marinate over the meat and stirred it in.

Here is everything plated with a Negra Modelo. (Cochinita on some banana leaf)

And here is the Money!

Muy Beuno!

Thanks for looking.

IamMadMan · 04-10-2016, 09:16 PM

Looks awesome...

cowgirl · 04-10-2016, 09:17 PM

Looks delicious!!

code3rrt · 04-10-2016, 09:20 PM

Lookin' good Husker!

KC

Randy3269 · 04-10-2016, 09:37 PM

Heck yeah! That's awesome.

tom b · 04-10-2016, 09:54 PM

muy bueno for sure!!

Roguejim · 04-10-2016, 09:59 PM

Muy bueno? A gross understatement, amigo. That is a stunner!

Decoy205 · 04-10-2016, 10:42 PM

Beautiful plate of delicious food. Thank you for posting! Does the pork take on any flavor from they grill being foiled the whole time?

deepsouth · 04-10-2016, 10:46 PM

Love that ish.

mattmountz94 · 04-11-2016, 05:26 AM

Plate full of happiness right there

Bigbears BBQ · 04-11-2016, 08:43 AM

I would have that 3x a day

robert-r · 04-11-2016, 08:51 AM

Super! I love that stuff.
Great documentation & photos.

DerHusker · 04-11-2016, 09:09 AM

Quote:

Originally Posted by IamMadMan

Looks awesome...

Thank you MadMan

DerHusker · 04-11-2016, 09:16 AM

Quote:

Originally Posted by cowgirl

Looks delicious!!

Thank you Jeanie.

DerHusker · 04-11-2016, 09:17 AM

Quote:

Originally Posted by code3rrt

Lookin' good Husker!

KC

Thank you KC

04-10-2016, 09:11 PM	#1
DerHusker Babbling Farker Join Date: 04-05-12 Location: Escondido, CA	Cochinita Pibil Again! I haven’t made this in a while so I decided it was time. I had a pork butt in the freezer so I started thawing it out on Wednesday. Started my prep work on Saturday by making up a fresh batch on pickled red onion. Gathered the ingredients for the marinate. Mixed it together and let it rest while I prepped the pork butt. Cut most of the fat cap off and then cut it cross-wise on both sides for better marinate penetration. I then put it in an aluminum pan and poured 1/2 the marinate on one side and then flipped it and poured on the rest. I put this in the fridge for an overnight rest. Here it is the next day. I had tried to buy fresh banana leaves at the local Mercado. Unfortunately they were out of the fresh and I had to settle for the frozen. These are still good but obviously fresh is better. (See why?) Since I had frozen leaves I knew I couldn’t make my banana leaf package like I normally do so I lined another aluminum pan with them. I placed the pork butt into the pan and poured all the of marinate that had settled to the bottom over it. Folded the leaves over it and covered this with a double layer of foil. I then placed that on my preheated kamado and I’ll check it in approximately 3 1/2 hours. While it was cooking I made up some Mexican rice, frijoles negros, some guacamole. and some tortillas. After 3 1/2 hours it was at 201.5 I.T. (Almost there) After it reached 208 I pulled it out and let it cool for 20 minutes. I then took the foil and the banana leaves off / out and found a beautiful piece of meat. I transferred it into a big SS bowl to pull it so I could fish out any little pieces of banana leaf that didn’t come out the first time. After I did this I poured the remaining marinate over the meat and stirred it in. Here is everything plated with a Negra Modelo. (Cochinita on some banana leaf) And here is the Money! Muy Beuno! Thanks for looking. __________________ Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr.

04-10-2016, 09:17 PM	#3
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Looks delicious!! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

04-10-2016, 09:20 PM	#4
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Lookin' good Husker! KC __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

04-10-2016, 09:37 PM	#5
Randy3269 is one Smokin' Farker Join Date: 02-06-14 Location: Canyon Lake, TX	Heck yeah! That's awesome. __________________ 20x36 Chuckwagon Cooker (offset) and an old 22" split rim wheel with a Weber grill and lid.

04-10-2016, 09:54 PM	#6
tom b somebody shut me the fark up. Join Date: 10-12-15 Location: Temecula, CA	muy bueno for sure!! __________________ LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe

04-10-2016, 09:16 PM	#2
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	Looks awesome...

04-10-2016, 09:59 PM	#7
Roguejim is One Chatty Farker Join Date: 01-20-11 Location: Grants Pass, Oregon	Muy bueno? A gross understatement, amigo. That is a stunner!

04-10-2016, 10:42 PM	#8
Decoy205 Babbling Farker Join Date: 07-16-14 Location: Central, NJ Name/Nickname : John	Beautiful plate of delicious food. Thank you for posting! Does the pork take on any flavor from they grill being foiled the whole time?

04-10-2016, 10:46 PM	#9
deepsouth somebody shut me the fark up. Join Date: 04-21-10 Location: Biloxi, MS	Love that ish. __________________ Out. Again.

04-11-2016, 05:26 AM	#10
mattmountz94 Babbling Farker Join Date: 12-07-15 Location: Wernersville, PA	Plate full of happiness right there __________________ Matt

04-11-2016, 08:43 AM	#11
Bigbears BBQ is One Chatty Farker Join Date: 12-19-15 Location: Belford NJ	I would have that 3x a day __________________ Jesse Big Bear Ramirez Super fast purple thermapen GMG JB OG PBC Gen 1Weber performer

04-11-2016, 08:51 AM	#12
robert-r is One Chatty Farker Join Date: 03-29-15 Location: AntHome 92025	Super! I love that stuff. Great documentation & photos. __________________ 18.5/14.5 WSMs, 26.5 XL, 22.5 Performer, JJ & SJ Kettles, OKJ Highland, Genesis 330