Go to the Recipe: Cochinita Pibil
I'm 2:30 into the video but I'm too scared to go on. Is Grant going to burn his house down? I hate scary movies.
Who is gonna scrub that pot? Excited about that recipe though.
If using a combustion thermometer, what should the internal temp be?
I opened this page today to look for uses for a pork shoulder I have other than smoking and was immediately greeted by this beauty of a recipe. I'm so excited to try this
_M_ade this this past weekend and it was really good (pork shoulder not the whole pig), It may look daunting at first but this recipe was really minim effort for maximum reward. Flavourful and so tender and juicy. Best of all it tasted even better the day after!
I'm interested in trying this on my Big Green Egg. What's the internal temp target for the pork? Same as smoked pork butt (~200F) or different?
Any thoughts on making ahead, freezing in its juice after shredding, and thawing sous vide for a party? Trying to avoid a ton of cooking day of.
Thank you for the recipe. Doesn't mention how much annatto seeds you use unless I missed something. There's the paste but not the quantity of seeds.
Hello Henri, great question. With Jonathan, we decided to switch from annatto seeds to paste just after the recipe was shot to improve the color and flavor. Sorry for the confusion.
so the red bits in the photo of the spices are annatto seeds that you switched to annatto paste?
Yes.
Thanks, Kyl, I appreciate the response. I cooked the butt according to the recipe and yet the final result was inedible. It was tender and oh so juicy, and looked beautiful. But the flavor had a metallic/medicinal edge to it that was frankly unpleasant. I cooked it in my 15 year old, much loved oft-used Le Crueset in our regular oven (Blue Star gas) and I've used all of the ingredients before save one with no issues. The one I've not used before is the banana leaves. I purchased them at the 99 Ranch grocery here in Houston where I regularly shop. Is there any way that there was something wrong with the leaves? Ever heard of anyone else having this issue with banana leaves? I've included before and after pics. The leaves were fresh at the outset; some where dried/slightly singed after 7 hours at 300. Could burnt leaves have fouled the flavor?
I'd appreciate any experience/wisdom you could throw my way.
PS: the pickled onions and salsa habañero were amazing....
Man that sucks! The banana leaves look right, and I am only taking some guesses here. But i would assume it was a little burned on the bottom from what im seeing. And was the pork cut in cubes before cooking? If so, the amount of time, say 7 hours, would be way too long, if not the whole shoulder cut. It probably could have gone for 3-4 hours max. I would think if you got a very smoky char on the bananas, it might make it taste a bit metallic and medicinal. But again. I'm taking a swing here.
So really, this is a great video! But I am surprised that there is no comments on Grant's Coke bottle glasses! We need a montage of Grant's different glasses and facial hair
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Ah! I purchased the banana leaves last week and they’re no good to use. Lesson learned they need to be used right away. Everything is marinating in the refrigerator at the moment. Should I just pressure cook or continue with 3-4 hours in the cast iron pot? Also, recommendations for reheating if I cooked ahead of time?
Excited to try this recipe with the Dutch oven. Also, with that marinade it might be interesting to marinate overnight and just pull out and sous vide with just the residual amount on the pork.
Also, trying the marinade on other proteins like chicken. There is so much good flavor there it looks like it would work on just about anything.
200° — really between 195-205 since that lets the collagen break down. For my smaller 3.5lb pork shoulder that took about 4-5 hours in a Breville Smart Oven with the Combustion thermometer (I turned the temp down to keep the ambient temp in the Dutch oven about 205°).
yeah, that’s what I targeted and got great results
Made this yesterday and it came out great. I used the Combustion, Inc wireless predictive thermometer in the meat to monitor it as it cooked. Once the ambient temp in the pot came up to 205°F I lowered the heat on the Breville Smart Oven to keep the ambient temp from going any higher. I had a smaller shoulder (about 3.5lbs) so it only took about 3 hours for the core to reach 200°F. I wasn't expecting it so fast and wasn't ready to eat yet, so I let it hang out around 195° for another hour or so before I pulled it out. After I pulled it out I was surprised to see that the chicken stock was still completely clear with no red tint from the achiote. Apparently I did a good job layering those banana leaves! I wasn't sure if it would be worth mixing the two together so I carefully ladled the pork and achiote sauce out, but ultimately decided to mix it all together anyways. Would love to know if someone has had a different experience with that to know for next time.
Dumb question but are the banana leaves absolutely necessary
No, not really. It gives it a very slight earthy aroma but nothing you will really notice if it wasn't there.
I agree it's not a deal breaker but certainly adds to the overall experience when serving and cooking. I really do enjoy the flavor it adds to the finished sauce but I would still make this recipe without them.
