Cochinita Pibil

Zutaten

1 tbsp whole black pepper

1 tbsp cumin seeds

3 aromatic clove

1 tbsp coriander seeds

1½ tbsp oregano

1 tbsp rock salt

1 pinch cinnamon powder

6 garlic cloves

75 ml lime juice

100 ml orange juice

0.100 kg achiote paste

1.5 kg pork shoulder skin on

0.017 kg table salt

0.004 kg grounded pepper

1 banana leaf

80 ml orange juice

Anweisungen

Marinade:

Char aromatics: For extra depth, char the garlic cloves and onion quarters in a dry skillet or directly over a flame until blistered and fragrant.

Blend: In a blender, combine achiote paste, orange juice, lime juice, vinegar, garlic, charred onion, salt, cumin, oregano, black peppercorns, cloves, cinnamon, allspice, and bay leaves. Blend until smooth.

Note: If using whole spices, toast them in a dry pan first for 1–2 minutes until fragrant.

Preparing the Meat:

pork shoulder, cut into 400g portions. Season the pork shoulder portions with salt and pepper. Pour marinade over and toss to coat thoroughly. Cover and marinate in the fridge for at least 6 hours, preferably overnight (up to 24 hours for maximum flavor)

Soak banana leaves in hot water to soften and make them more pliable

Method:

Layer leaves: Overlap banana leaves in a large foil tray or roasting pan, letting them hang over the sides.

Add pork: Place half the sliced onion on the bottom, then add the marinated pork and all marinade. Top with remaining onion slices.

Wrap tightly: Fold banana leaves over the pork to seal. Tie with butcher’s twine if necessary to keep the packet tight.

Optional: Cover the packet with foil for extra insurance against leaks, but leave some vents for smoke to enter.

BBQ Smoking & Cooking

Set up BBQ: Prepare your BBQ for indirect cooking at 130–150°C (265–300°F).

Add apple wood: Once the BBQ is at temperature, add apple wood chunks to the coals or smoker box for smoke.

Add water pan: Place a pan of water under the grill grates to keep the environment moist.

Cook: Place the banana leaf packet on the grill, away from direct heat. Close the BBQ lid.

Smoke & roast: Cook for 5–7 hours, maintaining 130–150°C, until the pork is fall-apart tender and reaches an internal temperature of 93–98°C (200–208°F). Add more wood as needed for a steady smoke, especially in the first 2–3 hours.

Rest: Let the packet rest for 20–30 minutes before opening.

6. Shred & Serve

Unwrap: Carefully open the banana leaves (beware of hot steam).

Shred: Transfer pork to a bowl and shred with forks. Moisten with some of the juices from the packet.

Taste & adjust: Season with more salt if needed.