King
Full Fledged Farker
This is commonly known as puerco or cochinita pibil. It's great in tamales and taquitos too! You could also use this technique to make BBQ pulled pork in about 3 hours.
The long version of this post is in my blog.
Ingredients:
4 pounds pork butt, cut into 2 inch cubes
1/2 a package of anchiote paste (50g)
1 tsp ground cumin
1/2 tbsp black pepper
1/4 tsp ground cloves
1/4 tsp ground allspice
1 jalapeno peppers, rough chop
2 Fresno peppers, rough chop
1/4 cup bitter orange juice
1/4 cup red wine vinegar
4 garlic cloves
1 tbsp sea salt
2 lemons
1 shot tequila
Preparation Instructions:
1. Combine the anchiote paste, cumin, pepper, cloves, and allspice in a blender. Add the chopped jalapeno and Fresno peppers with the orange juice, vinegar, garlic and salt. Blend the dry spices with the liquid until smooth.
2. Add the juice of 2 lemons and the tequila. Blend again until it is well mixed:
3. Place the cubed pork butt in a large 2-gal zip lock bag and add the marinade. Marinate for a few hours or overnight in the refrigerator.
4. Setup the grill for 2 zone indirect cooking. Right around 325-350 degrees. I used pecan wood for smoke, any fruitwood is ideal.
5. Pour the pork and all of the marinade into a disposable aluminum pan, deep enough to hold it all and place it on the grill with the lid on. Cook for 2 hours.
After cooking for 2 hours
6. Cover the foil pan with aluminum foil, crimp around the edges so no air escapes. Cook for 1 hour.
7. Check for tenderness, it’s done if the pork easily pulls apart. If not, let it cook longer until tender.
Pork pulled off easy (right corner)
Remove the pork from the grill and keep it covered for 10 minutes or until its cool enough to handle. Start smashing down on the little pork nuggets with a fork or spoon and mix it with the remaining marinade at the bottom of the pan.
The long version of this post is in my blog.
Ingredients:
4 pounds pork butt, cut into 2 inch cubes
1/2 a package of anchiote paste (50g)
1 tsp ground cumin
1/2 tbsp black pepper
1/4 tsp ground cloves
1/4 tsp ground allspice
1 jalapeno peppers, rough chop
2 Fresno peppers, rough chop
1/4 cup bitter orange juice
1/4 cup red wine vinegar
4 garlic cloves
1 tbsp sea salt
2 lemons
1 shot tequila
Preparation Instructions:
1. Combine the anchiote paste, cumin, pepper, cloves, and allspice in a blender. Add the chopped jalapeno and Fresno peppers with the orange juice, vinegar, garlic and salt. Blend the dry spices with the liquid until smooth.
2. Add the juice of 2 lemons and the tequila. Blend again until it is well mixed:
3. Place the cubed pork butt in a large 2-gal zip lock bag and add the marinade. Marinate for a few hours or overnight in the refrigerator.
4. Setup the grill for 2 zone indirect cooking. Right around 325-350 degrees. I used pecan wood for smoke, any fruitwood is ideal.
5. Pour the pork and all of the marinade into a disposable aluminum pan, deep enough to hold it all and place it on the grill with the lid on. Cook for 2 hours.
After cooking for 2 hours
6. Cover the foil pan with aluminum foil, crimp around the edges so no air escapes. Cook for 1 hour.
7. Check for tenderness, it’s done if the pork easily pulls apart. If not, let it cook longer until tender.
Pork pulled off easy (right corner)
Remove the pork from the grill and keep it covered for 10 minutes or until its cool enough to handle. Start smashing down on the little pork nuggets with a fork or spoon and mix it with the remaining marinade at the bottom of the pan.
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