Whether we serve it over rice, in tacos, or on sliders, this impossibly tender, smokey, rich pulled pork, "cochinita pibil," is our most popular dish. We're going to talk about why, and how you can make some at home.
Originally hailing from the Yucatán region of Mexico, this slow roasted pork packs more flavor, smoke, and tenderness in one bite than most pulled pork around. Traditionally, a small pig is covered in thick achiote paste, wrapped in banana leaves, and cooked all day in a pit underground. The unique effect of this cooking method is that the meat is gently smoked all day, but no moisture can escape as it does in an offset or reverse flow smoker.
Now we certainly aren't spending half our week digging holes to cook in, but we think we get pretty close with some care and a few extra steps. We also normally use multiple cuts of pork in one batch (shoulder, belly, ribs, etc.), however, it's slow season for food trailers. Our pars are down, so our batches are smaller right now.
We figured it would be a good opportunity to share some behind-the-scenes with y'all. In addition to this video of our process from marinade to sandwich, I've taken the trailer's recipe directly from our cook book and modified it for the home kitchen.
If you don't feel like making this at home, come find us at South Fork Fun Food & Brew in Georgetown. Check our website for hours.
I hope you enjoy this content, and thanks for subscribing!
-Ollie
Cochinita Pibil
I'm including directions for smoking because I know a lot if you have backyard smokers of some kind. But this can easily be done in the oven and comes out delicious. If you are cooking it in the oven, feel free to get a boneless pork shoulder and cube into 2" cubes. This makes for a more achiote forward pork. which makes up for the lack of smoke.
DRY BRINE
Ingredients
· 1 Bone-In Pork Shoulder
· Kosher Salt
Refrigerate uncovered in a dry brine of kosher salt overnight. A moderate dusting on all sides, sitting on a wire rack for full airflow.
MARINADE
Dry Components:
· 6 Tbs Annatto Seeds
· 1.5 Tbs Whole Black Pepper
· 1.5 Tbs Oregano
· 1 Tbs Cumin Seeds
· 2 tsp Whole Cloves
· 1 tsp Whole Allspice
· 1 Cinamon Stick
Dry toast spices on medium-high heat for 3-5 minutes, or until fragrant. Grind to a fine powder in spice grinder.
Wet Components
· Juice of 1 Grapefruit
· Juice of 4 Limes
· 1 1/2 Cups of OJ
· 1/2 Cup of White Vinegar
· 1 Brick of Pre-Made Achiote Paste
· 1 Yellow Onion Tough Chopped
· 6 Cloves of Garlic, Peeled and Crushed
· 2 Bay Leaves
Combine the juices, vinegar, and pre-made achiote brick together until no clumps of the brick remain. whisk or stir until fully combined. Add the Onion, Garlic, and Bay Leaves after the achiote paste is homogenous.
In a large oven safe pot or deep casserole pan, crosshatch two long pieces of butcher twine in it's center. It should make a big "X" on the bottom of the pan, and each string should be long enough to cover the pan and drape over the edge of each side of the pan. Line the banana leaves so the ends of the leave drape over each side of the pan as well. This way when you fold the banana leaves over the pork, you can tie them with butcher twine.
Place the pork shoulder fat-down and pour the marinade over it. Make sure all sides of the meat get basted in it. Fold the banana leaves loosely. Tie the strings in a bow that can be undone without cutting it. Wrap in plastic wrap or foil and refrigerate overnight.
The following morning, turn the pork shoulder fat-up and tie the banana leaves tight before the cook. If you don't have 3 days to make this dish, you can add salt to the marinade, and marinade for a minimum of 4 hours (2 on each side). I highly recommend an overnight brine and overnight marinade.
THE COOK
If you are cooking in the oven, wrap in 2 layers of foil and cook in a 315 degree oven for 4-6 hours until it passes for doneness, as detailed in "CHECKING FOR DONENESS" below.
If you have a smoker of any kind, I recommend the following.
Smoke uncovered at 225 degrees for 2 hours. Be sure to leave the smokestack damper closed 1/3 of the way for this entire time. After 2 hours, remove from the smoker and wrap in 2 layers of aluminum foil.
Return to the smoker and raise the temperature to 315, or place in the oven at 315 for a minimum of 5 hours. Once it is wrapped no more smoke can penetrate it, but the smoke flavor that clung to the banana leaves will transfer to the meat.
CHECKING FOR DONENESS
It is finished when you can poke a thermometer to the bone with no resistance, and the center of the meat has reached a minimum temperature of 205.
Be sure to peel the foil off, and work your way through the banana leaves, so your poke starts at the meat, rather than stabbing through it all with the thermometer. If it has to go back on, steam will escape through the hole. And banana leaves may give the impression of resistance when the pork is in fact ready.
RESTING
When the pork passes both measurements of doneness, remove and rest it until the temp drops to 150. Place in the food warmer or oven covered at 145-170 degrees (as low as your oven goes) for 2 hours before shredding.
SHREDDING
For most home situations, I would recommend opening the banana leaves, cutting the excess leaves that hang over the pot, and shredding the pork with forks in the pot you cooked it in. Adjust salt to taste and let the shredded pork soak in its juices for a few minutes before serving it over steamed rice. This is a very impressive presentation for guests and saves on dishes.
If you want more of a pulled pork consistency like we do for our sandwiches, you could try the below method with a pot and colander.
Place a colander in a sufficiently deep pot. Discard the foil and open the banana leaves. With double gloves or tongs or forks, transfer all the meat, onion, and garlic to the colander. Save the bone in the freezer for stock. Discard the bay leaves and banana leaves in a way the preserves the cooked marinade/stock in the bottom of the original cooking pot. Shred the pork in the colander. Adjust salt to taste. Once the desired salt level is achieved and pork is sufficiently pulled, slowly pour the marinade/stock over the pork. Turn it thoroughly by hand (with gloves of course) so it coats every bit of the meat, but any excess drips through the slotted pan. Place in your preferred serving dish and keep in the oven at 150 until ready to serve.
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