Saucepan@saucepan · Shared this recipeFollowMexican · dinnerCochinita Pibil (Yucatán-Style Barbecued Pork)This Yucatán-style cochinita pibil uses achiote and citrus marinade, wraps pork in banana leaves, and smokes it low and slow on a grill until tender.total6 hr 5 minprep20 mincook4 hr 45 minservings12Original recipe on seriouseats.comKeep this recipeAdd a copy of Cochinita Pibil (Yucatán-Style Barbecued Pork) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients12 servingsBack to 12 servings1 whole head garlic, separated into individual unpeeled cloves2 tbsp lard or vegetable oil, 30ml0.25 cup achiote seeds, annatto, 1 1/2 ounces; 40g2 tbsp Mexican oregano, about 6g3 whole cloves1 Ceylon cinnamon stick, 3-inch, see note, or a 1.5-inch piece of cassia cinnamon2 tbsp whole black peppercorns, about 8g1 tbsp whole cumin seed, about 4g1 tbsp whole allspice berries, about 4g0.75 cup bitter orange juice, 175ml, Seville, 60ml, or 1/4 cup each lime, orange, and grapefruit juice0.25 cup white vinegar, 60ml1 tbsp soy sauce, 15mlKosher salt4 lb boneless pork shoulder or 6 pounds bone-in pork shoulder, 1.8kg, 2.7kg, cut into 2-inch-thick slabs6 banana leaves, see note2 Roma tomatoes, sliced1 red or green bell pepper, sliced1 white onion, sliced12 bay leavescorn tortillasYucatán-style pickled onions and salsaStepsClear checksTap an ingredient or step to check it off.1Step 1: Skewer garlic cloves on a metal skewer and grill directly over a gas flame until charred all over, 3 to 4 minutes. Alternatively, char in a dry skillet over high heat. Peel when cool enough to handle.2Step 2: In a skillet, heat oil or lard over medium heat until shimmering. Add achiote, oregano, cloves, cinnamon, peppercorns, cumin, and allspice; cook, stirring, until fragrant, about 2 minutes. Transfer to a blender with peeled garlic, citrus juice, vinegar, soy sauce, and a big pinch of salt. Blend until smooth. Season with more salt if needed (it should be quite salty, with a ketchup-like consistency). Thin with water if too thick.3Step 3: Pour marinade over meat and rub in with hands. Cover, refrigerate, and let rest at least 1 hour or up to overnight.4Step 4: Lay 2–3 overlapping banana leaves on a work surface. Place one piece of pork in the center and top with some tomatoes, bell pepper, onion, and bay leaves.5Step 5: Fold the bottom and top of the leaves over the pork, then roll the sides in to form a tight parcel. Tie with kitchen twine and place on a baking sheet. Repeat with remaining pork and leaves.6Step 6: Light 3/4 chimney of charcoal. When lit and covered with gray ash, pour out and arrange coals on one side of the grill. Set grate in place, cover, and preheat 5 minutes. Alternatively, set half the burners on a gas grill to medium-high, cover, and preheat 10 minutes.7Step 7: Place a few large hardwood chunks on the coals (no need to soak). Put the tray with pork on the side opposite the fire and close the lid. Smoke at 250–300°F (120–150°C) until a skewer slides in with no resistance, 4–5 hours. Adjust heat by adding coals or adjusting vents; add more wood chunks once per hour.8Step 8: Remove pork from grill and transfer parcels to a deep platter. Unwrap banana leaves, shred pork with two forks, and stir into drippings. Serve immediately in tortillas with pickled onions and salsa.getsaucepan.com/r/4a2ad0f6-61d9-4c69-a963-94d369f84514 · Original: https://www.seriouseats.com/cochinita-pibil-yucatan-barbecue-mexican-smoked-pork-recipe
