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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-26-2009, 04:16 PM   #1
Paulmark
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Default Puerco Pibil

I thought I put a spin on Puerco Pibil(buried pork) as Seen in Once Upon A Time in Mexico. http://www.youtube.com/watch?v=gO8EiScBEjA
http://www.thespicehouse.com/recipes...o-pibil-recipe

I followed this basic recipe (substituting achiote paste for annatto seed), with the rest of the ingredients but doubled on the allspice, cumin, cloves, and pepper corns. (Be sure to taste, thatís why I opted to add more seasonings) I also added finely sliced onions before adding the meat to the pan. No Tequila, Jack Daniels instead and some beer.
I marinated the pork chunks over night and smoked it for about four hours at about 250. Then transferred to the pan and followed the recipe.
Itís recommended to serve over rice (white or Spanish), or in corn tortillas with pickled onions (recipe follows), Pico de gallo, and shredded cabbage.














Pickled onion pron
Pickled red onion and jalapenos:
Blanch thinly sliced red onions in boiling water for 15 seconds and drain.
Add thin sliced jalapenos. 1 tbsp salt. 1 tsp. sugar. 1 cup orange juice. Ĺ cup lime juice.
Stir until dissolved and pour over onions and jalapenos, refrigerate at least 1 hour.






Sorry no final plate pron, too much cooking going on for the holidays, had to freeze it, I'll show a finished plate later( tasted very good though)
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Unread 12-26-2009, 04:21 PM   #2
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Good recipe. I'll be trying that. Nice pics too!
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Unread 12-26-2009, 04:28 PM   #3
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Man that looks good!!! Thanks for the pron & recipe link.
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Unread 12-26-2009, 04:53 PM   #4
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I would so tear into that...nice job!
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Unread 12-26-2009, 05:27 PM   #5
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Looks really tasty!
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Unread 12-26-2009, 11:29 PM   #6
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Quote:
Originally Posted by deguerre View Post
Good recipe. I'll be trying that. Nice pics too!
Thanks Guerre, give it a try it's tastey

Quote:
Originally Posted by Jay Bird View Post
Man that looks good!!! Thanks for the pron & recipe link.
Your welcome JB, thank you!

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Originally Posted by tubadude View Post
I would so tear into that...nice job!
Thanks TD, I'll post pics of the finished plate later.

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Originally Posted by Bogus Chezz Hawg View Post
Looks really tasty!
Thanks for looking BCH
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Unread 12-27-2009, 10:25 AM   #7
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Ok,you're killing me over here!
You made me walk to fridge again!
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Unread 12-27-2009, 10:27 AM   #8
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Looks good.
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Unread 12-27-2009, 01:18 PM   #9
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Quote:
Originally Posted by Phubar View Post
Ok,you're killing me over here!
You made me walk to fridge again!
LOL, thanks Phubar

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Originally Posted by 1_T_Scot View Post
Looks good.
Thank you 1TS, nice of you.
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Unread 12-27-2009, 09:46 PM   #10
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Paulmark, that looks good. How much achiote paste do you use?
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Unread 12-27-2009, 10:58 PM   #11
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Oh that looks good.... thanx for sharing
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Unread 12-27-2009, 10:59 PM   #12
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Paul, I always learn from your posts. Thanks for sharing... it looks fantastic!
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Unread 12-27-2009, 11:00 PM   #13
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Looks okay to me.
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Unread 12-28-2009, 12:29 PM   #14
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Quote:
Originally Posted by jcfontario View Post
Paulmark, that looks good. How much achiote paste do you use?
Thanks JC, I used the 3 1/2 oz pkg. but be sure to add more of the spices as the achiote paste by it self is too bland IMO.

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Originally Posted by Phesant View Post
Oh that looks good.... thanx for sharing
Your welcome Phesant, thank you.

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Originally Posted by cowgirl View Post
Paul, I always learn from your posts. Thanks for sharing... it looks fantastic!
Thanks Jeanie, you learning form me sounds wierd, as you have given so much.

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Looks okay to me.
Thank you NW.

I'll post a finished plate sometime this week.
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