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Old 07-18-2014, 02:19 PM   #1
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Cochinita Pibil

Has anyone ever made this, done low and slow? I'm going to try this on the Egg using hardwood charcoal. No smoke. I see many recipes that require cutting the pork (shoulder/butt) into chunks, but I will probably use Steven Raichlen's method for a whole butt.

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Old 07-18-2014, 03:24 PM   #2
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I just looked at the Rick Bayless recipe. Sounds delicious. Keep us posted.
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Old 07-18-2014, 04:20 PM   #3
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I made it for my daughter's graduation party. Kind of like Mexican pulled pork, and a good meal to make for a crowd.

I slow cooked mine in the oven. I did cut it into chunks because it was explained in the recipe that this allows the flavor permeate the meat more thoroughly.
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Old 07-18-2014, 04:30 PM   #4
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Quote:
Originally Posted by Steve Kroll View Post
I made it for my daughter's graduation party. Kind of like Mexican pulled pork, and a good meal to make for a crowd.

I slow cooked mine in the oven. I did cut it into chunks because it was explained in the recipe that this allows the flavor permeate the meat more thoroughly.
Did you wrap in banana leaves?
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Old 07-18-2014, 04:33 PM   #5
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Originally Posted by CraigC View Post
Did you wrap in banana leaves?
If I had been able to find them I would've. But no, just foil.
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Old 07-18-2014, 05:30 PM   #6
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Love cochinita pibil. I've not made it, but we have it all the time when we're in Mexico.
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Old 07-18-2014, 10:40 PM   #7
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I love it, but lean more towards carnitas. The thing I love most about the the cochinitas is the sauce/renderings. With carnitas, you just don't get that, and have to rely on a decent side accompaniment.

Banana leaves are pretty easy to get if you have access to an Asian market, or Carniceria. While not mandatory, they do add to the outermost layer of flavor, a very "green" flavor, like if you get a tamale from salvador v a tamale from Mexico.
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Old 07-19-2014, 07:50 AM   #8
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Being in a location where Latin-American markets are abundant, banana leaves, utensils and spices for their cuisine are readily available. I'm using a boneless pork shoulder. I can spread the marinade evenly. I will also make deep holes in the pork, like I do when making a Cuban style roast, for the marinade to penetrate.
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Old 07-20-2014, 07:58 AM   #9
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The Egg is coming to temp. Time to wrap the pork.





Put it on about 10 minutes ago.
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Old 07-20-2014, 12:58 PM   #10
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Internal temp is 180F. When it hits 190F, I'll pull it, wrap it and let it rest.

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