Decided to try my hand at making conchinita pibil again as it has been a very long time and I've only made it in an oven before.
I started by gathering some ingredients.
Mixed up a marinade consisting of lime, orange, and grapefruit juice along with achiote paste, garlic, vinegar, and some habanero. I also tossed in a dried pasilla and a couple of ancho chiles because they've been in the pantry a long time and, hey, why not?
Let it and the 4.5 lb. pork butt get good and acquainted overnight, then wrapped it all up in some banana leaves.
After a few hours around 325 is was reading 190 and was nearly done...
... but wasn't quite there yet.
Tossed some corn on the gasser as dinner time grew near.
By the time it finished the pork was just about right.
Brushed the corn with some butter and then an ancho chili mayo...
Then plated it all up with some pickled red onions and grated cotija cheese.
Please use the above pic as my entry photo.
Turned out pretty good. There were a few changes I would likely make next time, but all in all, a nice Sunday afternoon.