Cochinita pibil

[LordRiffenstein]

Mexican pulled pork?
Have seen people on here post about it and was intrigued. Seems I have saved a bunch of recipes for it so I made a combination of them.

Had a little over 2kg of pork. Made a marinade with orange juice, lime juice, achiote paste, salt, pepper and some herbs. Let the meat marinate overnight.

Smoked it for a few hours at 250F on the Yoder in a pan. Then added the marinade, covered the pan with foil and turned the temp up to 300F. When I inserted a probe at this point, the meat felt very rubbery, not sure what to think about that. Cooked until the pork was probe tender. There was a lot of liquid in the pan. So I removed most of it and put the uncovered pan back on the smoker for 15-20 mins. In the meantime, cooked some rice.

The meat texture and citrusy taste was a surprise but I guess that's what this recipe is about. That said, with rice, pickled red onions and a good dash of hot sauce, this was damn good eatin'.

After overnight marinade

2 hours into the smoke

Pulled

Verzonden vanaf mijn iPhone met Tapatalk

 

[ShadowDriver]

Hell yes! Big fan, especially with some of those quick pickled red onions.

 

[BBQ Bacon]

That looks very tasty. Well done.

 

[Mike Twangzer]

ShaBam !!!!! Looks great !!! mmmm citrusy is wonderful.

 

[Stingerhook]

Yes please Yoeri.

 

[JAKs Q & brew]

The texture might be from the acid in the marinade. I find anything more than a few hours marinade with lemon/lime juice makes things chewy, especially if you are trying to shred in the end.

I prefer to just use lemon or lime zest in the marinade and then use the juice in the pan once I cover the meat and add back the marinade.

 

[ssv3]

Looks killer! :clap2:

 

[TC Smoke & Que]

Looks like you nailed it Yoeri. Try sour orange juice as a marinade, it does not make the meat "rubbery".

 

[Big George's BBQ]

Looks outstanding I think I need to try that

 

[Titch]

Sounds and looks very good and a whole bowl of pickled red onion please

 

[LordRiffenstein]

The texture might be from the acid in the marinade. I find anything more than a few hours marinade with lemon/lime juice makes things chewy, especially if you are trying to shred in the end.

I prefer to just use lemon or lime zest in the marinade and then use the juice in the pan once I cover the meat and add back the marinade.

Yes, it def is from the acid. We did add some lime and orange zest. I went back to check the recipes I saved and all of them said to marinade overnight. It´s one of the things I want to change when I make this again.

 

[LordRiffenstein]

Looks like you nailed it Yoeri. Try sour orange juice as a marinade, it does not make the meat "rubbery".

Thanks, I think originally they use sour oranges so might have to give that a try.

 

[LordRiffenstein]

Sounds and looks very good and a whole bowl of pickled red onion please

Thanks Titch, I love those pickled red onions, the misses can hardly keep up making them.

 

[KevinJ]

Looks really good, thanks for sharing your cook.

 

[gengle]

Fark yeah!