Cochinita Pibil
10 serving
A Yucatán dish traditionally cooked wrapped in banana leaves in a pib, giving it an herbal and smokey flavor. Historically, a whole pig was used when preparing this dish, but in lieu of that a pork shoulder will work just as well.
Ingredients
Instructions
Instructions
Cover pork in recado thoroughly. Cover and refrigerate for at least 1 hour.
Place several overlapping banana leaves on a work surface. Place a piece of pork in the center and layer with some of the tomatoes, peppers, onion, and bay leaves. Form a tight parcel by folding the bottom side up, the top side down, and rolling in the sides. Secure with twine and transfer parcel to a baking sheet. Repeat with remaining pork and vegetables.
Prepare a grill for medium-high, indirect heat, allowing to preheat. Place some hard wood in the grill to provide smoke. Place the baking sheet with parcels on the cool side of the grill and close lid. Smoke, keeping the air temperature between 250 and 300.F, until the pork is very tender, 4-5 hours. Add extra wood to provide more smoke as needed.
Remove pork from grill, unwrap, and shred.