PIBIL-STYLE PORK
Provided by Steven Raichlen
Categories Citrus Pork Low Cal High Fiber Backyard BBQ Summer Grill Grill/Barbecue Oregano Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 15
Steps:
- Heat medium skillet over medium-high heat. Add onion and garlic to dry skillet and cook until browned in spots on all sides, turning occasionally, about 8 minutes for onion and 4 minutes for garlic. Core and coarsely chop onion. Transfer onion and garlic to blender. Add orange juice and next 7 ingredients to blender; puree until smooth. Transfer to large resealable plastic bag; add pork. Seal bag, releasing excess air; turn to coat. Chill at least 4 hours and up to 1 day, turning occasionally.
- For charcoal grill, light 30 briquettes in chimney starter; heat until ash-gray. Remove top rack from grill and place 1 disposable aluminum pan on 1 side of grill. Pour briquettes onto opposite side of grill. Return rack to grill.
- For 2-burner gas grill, remove rack and place 1 disposable aluminum pan on 1 side of grill. Return rack; light grill (medium heat) on side opposite pan.
- For 3-burner gas grill, remove rack and place 1 disposable aluminum pan in center of barbecue. Return rack and light grill on both sides of pan (not under pan).
- For all grills, brush rack with oil. Place pork with some marinade still clinging on rack above pan. Close lid; insert thermometer into hole in lid. Cook pork until instant-read thermometer inserted into center of roast registers 195°F, about 3 1/2 hours, maintaining grills internal temperature at around 350°F by opening and closing vents, adjusting gas grill's burners, or adding more hot briquettes from chimney starter to charcoal grill.
- Transfer pork to cutting board and let rest 10 minutes. Pull out and discard bone and any large lumps of fat. Using 2 forks or large knife, shred the pork; transfer to platter. Drizzle with a few spoonfuls of drippings from aluminum pan in barbecue, if desired.
- Grill tortillas until slightly charred, about 10 seconds per side. Serve pork with tortillas, Yucatecan Pickled Onions, and Habanero-Tomato Salsa.
COCHINITA PIBIL
This is my favorite Mexican pork dish that is always a hit. Can be toned down with less or no peppers and still tastes awesome. If you can find Seville orange juice, use it in place of the lemon and regular orange juice for authentic Mexican flavor. Quite easy to prepare too! Your whole family will love this famous Mexican dish!
Provided by TAWMTHEBOMB
Categories World Cuisine Recipes Latin American Mexican
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.
- Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover.
- Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves.
- While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.
Nutrition Facts : Calories 221.9 calories, Carbohydrate 10 g, Cholesterol 60.2 mg, Fat 11.7 g, Fiber 1.3 g, Protein 19.1 g, SaturatedFat 4.2 g, Sodium 58.1 mg, Sugar 3.5 g
AUTHENTIC COCHINITA PIBIL (SPICY MEXICAN PULLED PORK)
A traditional Mexican dish without the work! I couldn't believe that something that good was SO easy to make. The achiote paste can easily be found at most Mexican grocery stores. Mouthwatering!!!!
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 6h55m
Yield 6
Number Of Ingredients 12
Steps:
- Combine the onion, habanero peppers, lime juice, and salt in a bowl; cover and refrigerate while preparing and cooking the pork. Use rubber gloves when preparing the habanero peppers and avoid touching your eyes, nose, or skin while slicing peppers.
- Place the guajillo peppers in a bowl; pour enough hot water over the peppers to cover. Allow to soak until the peppers are softened, about 10 minutes.
- Heat the oil in a large skillet at medium-high heat. Season pork with salt and pepper; cook in the hot oil until completely browned, 15 to 20 minutes. Transfer the pork to a slow cooker.
- Combine the guajillo peppers, orange juice, vinegar, garlic, and achiote paste in a blender; blend until smooth. Pour the sauce over the pork cubes in the slow cooker.
- Cook on High until the pork easily falls apart, 6 to 8 hours. Remove the pork to a serving dish and shred with 2 forks. Pour the achiote sauce over the shredded pork. To serve, top with the onion-habanero salsa.
Nutrition Facts : Calories 468 calories, Carbohydrate 39.6 g, Cholesterol 89.2 mg, Fat 24.9 g, Fiber 8.1 g, Protein 27.1 g, SaturatedFat 8.3 g, Sodium 368.5 mg, Sugar 13.3 g
PORK MIMI'S WAY, YUCATAN STYLE: COCHINITA PIBIL
Steps:
- Prepare marinade with the orange juice, vinegar, achiote, garlic, and salt, to taste, and mix thoroughly. Rub the mixture into the meat and marinate at room temperature for 1 hour, or refrigerated, for at least 1 hour.
- Preheat oven to 300 degrees F.
- Line a roaster pan with heavy foil and arrange the marinated pork in it, covering the meat with the marinade. Cover pan with foil tightly and bake for 2 to 3 hours. Check often and turn pieces of meat in their own juices. Roasting times vary according to the toughness of the meat.
- Chop meat into cubes and discard any fatty parts. Serve with a basket of freshly made corn tortillas.
YUCATAN PORK BAKED IN BANANA LEAVES: COCHINITA PIBIL
Provided by Food Network
Categories main-dish
Time P1DT2h30m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Run the banana leaves under warm water for about 5 minutes to defrost. Line a medium baking dish with the banana leaves.
- Combine the achiote paste, garlic, vinegar, orange juice, and salt in a blender until smooth. In a large bowl, rub the achiote mixture into the meat. Place the meat in the prepared baking dish. Wrap the meat with banana leaves. Cover container and refrigerate for 24 hours.
- After meat has marinated, preheat oven to 375 degrees F.
- Add 1 cup water to the baking dish. Bake the meat until fork tender, about 2 hours.
- Serve wrapped meat on a bed of steamed white rice with Marinated Red Onions and Habanero Salsa on the side. Alternatively, remove meat from banana leaves and wrap in fresh, warm tortillas with Marinated Red Onions and Habanero Salsa on top.
- In a dry skillet, lightly toast the habanero chiles. Stem, seed, and roughly chop the peppers. Combine all ingredients in a blender until smooth. Pour into a small serving bowl. Cover and refrigerate until ready to serve.
PUERCO PIBIL (YUCATAN-STYLE SLOW ROASTED PORK)
I first came across a version of this when watching "Once Upon a Time in Mexico". The mariachi orders puerco pibil (roasted pork) in every restaurant he visits. After eating one chef's version, he declares it the best he has ever tasted, walks into the kitchen, and kills the chef, thereby retaining the balance of the universe. A segment following the movie shows how director Robert Rodriguez cooks his version. Between that, and a recipe in 'la parilla: the mexican grill', I think I have found my own happy medium. Serve with Pink Pickled Onions (recipe #73203), your favourite fruit salsa (I use recipe #86509 ), a salsa cruda (I use recipe #12724), and warmed, soft tortilla shells. Prep time includes marination time.
Provided by skat5762
Categories Pork
Time P3DT4h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- For the Achiote Recado....place annatto seeds and water in small saucepan over high heat; bring to boil, cover, and lower to simmer.
- Cook about 30 minutes, remove from heat, and leet seeds steep for about 2 hours, or until softened.
- Drain, then place in food processor with remaining ingredients; Blend until a smooth paste forms.
- If you would like a spicier recado, add 2-3 habaneros to the processor.
- Combine pork butt and recado in large ziploc, sealing tightly.
- Refrigerate, and let marinate for at least two days (but no longer than 5; meat will grow saltier the longer it is kept), turning occasionally.
- Place a sheet of tin foil in a sturdy pan.
- Cross banana leaves on top of the foil, and place meat in center.
- Add any remaining marinade to pork- it is important that the pork stews in its own marinade.
- Wrap leaves around the meat, covering with more leaves if necessary, to make a neat package.
- Cover pan with one more layer of foil, to prevent steam from escaping.
- [NOTE:If you are unable to get banana leaves, simply place the pork in a roasting pan, covering very tightly with tin foil- But the banana leaves look much cooler.]
- Cook in a 325-degree oven for about four hours, until pork is meltingly tender.
- Let rest for 30 minutes, then coarsely shred, removing any large fatty pieces.
- Serve with salsas, pink pickled onions, warm tortillas, and icy cold beer (or tequila, if that's your thing).
Nutrition Facts : Calories 655.7, Fat 39.6, SaturatedFat 13.1, Cholesterol 149.7, Sodium 4997.6, Carbohydrate 31.3, Fiber 8.8, Sugar 13.3, Protein 46.7
COCHINITA PIBIL - YUCATAN STYLE BARBECUED PORK -
I don't know if some of you are familiar with the delicious Cochinita Pibil or Yucatan Style Barbecued Pork, which is an excellent recipe for Boston Butt Pork Roast. Everybody likes it. My recipe was adapted from Jim Peyton and Lindsay Websites. *Note: the Achiote Paste made with annato seeds from "Goya" brand is available at the Latin Section of many supermarkets and may be substituted for the annato seeds in the rub or recado.
Provided by pink cook
Categories Pork
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Grind the annato seeds (or achiote paste) and cumin seeds to a powder in a spice or coffee grinder, add the oregano, allspice, cinnamon, salt, coriander and chile powder and grind until the spices are thoroughly mixed. Place the powder in a small bowl, mix in the garlic, orange juice and lime juice. You want a smooth paste that spreads easily. If the rub seems dry add a little more juice.
- MARINADE: Pierce the pork all over and rub in the 2 teaspoons salt and 2 tablespoons orange juice. Set aside while you prepare the seasoning paste. Dilute the achiote paste in the lime and orange juice. Add salt and pepper to taste as well as chicken bouillon if desired. The mixture should be a thick paste. Coat the pork with the paste and marinate the pork in the achiote-juice mixture in a covered dish in the refrigerator for 12-24 hours. Marinating is essential to succes, so this step cannot be skipped. Prepare the hot salsa, cool and refrigerate until serving time.
- WRAP AND ROASTING: Preheat oven to 325ºF. In a rectangular pan lined with foil lenghtwise and another along its width. Place the marinated pork, pouring all the marinade on top of it and pour the vegetable oil over the pork. Fold the foil over the pork and flip the wrapped pork seam-side down in the pan. Cover with foil. (Some people just choose to cover the pork with foil without the banana leaves because they think they are just for show. However, the leaves do add their own unique, subtle flavor to the pork).
- Bake for 2 hours. Remove from oven and carefully remove foil. The pork should be very tender and fall apart easily when pulled with a fork. If not, return to the oven and cook until tender. Shred pork with 2 forks when done. Serve the cochinita pibil with warm corn tortillas and eat taco style. If prefered, serve it sandwich-style on warm bread. In either case, don't forget the pickled onion habanero salsa if you like it VERY SPICY!.
- TO MAKE THE HOT SALSA - BE VERY CAREFULL AND USE GLOVES:
- Toast the habanero chiles in a skillet over medium heat and don't smell it directly. Remove from heat and cool. Finely chop the chiles and add the onion, lime and orange juice. Add salt to taste. Cover and refrigerate for at least 4 hours before serving with the cochinita pibil. Be prepared: it is a very hot salsa.
Nutrition Facts : Calories 344.6, Fat 21.7, SaturatedFat 7.9, Cholesterol 97.5, Sodium 470.7, Carbohydrate 9.7, Fiber 1.1, Sugar 4.7, Protein 27.3
YUCATECAN-STYLE PORK
Steps:
- Put pork in a large bowl and rub with 1 teaspoon salt and 2 tablespoons juice.
- Toast peppercorns, cumin, and allspice together, then cool slightly. Transfer to grinder along with annatto seeds and grind to a powder. Transfer to a small bowl.
- Mince garlic and mash to a paste with remaining 1 1/2 teaspoons salt using side of a large heavy knife. Add to ground spices along with oregano and remaining 6 tablespoons juice and stir to make a paste.
- Toss pork with paste to coat well. Add onion and toss to combine.
- Holding both ends of a banana leaf, drag leaf over a burner on moderately high heat slowly until it changes color slightly and becomes shinier, then turn over and toast other side. Toast remaining banana leaves in same manner.
- Line roasting pan with leaves, shinier sides down, by arranging 1 leaf lengthwise and 2 leaves crosswise, letting excess hang over sides. Trim overhang to about 8 inches on all sides.
- Transfer pork mixture to banana leaves, then fold overhang of leaves over pork to enclose completely. Cover pan tightly with foil and chill, at least 6 hours.
- Put oven rack in middle position, then put pan with pork in oven and heat to 400°F (to take chill off pork gently).
- Once oven has reached 400°F, bake until pork is very tender, 2 1/4 to 2 3/4 hours.
- Discard foil and open banana leaves, then serve pork with salsa and tortillas.
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- Heat medium skillet over medium-high heat. Add onion and garlic to dry skillet and cook until browned in spots on all sides, turning occasionally, about 8 minutes for onion and 4 minutes for garlic. Core and coarsely chop onion. Transfer onion and garlic to blender. Add orange juice and next 7 ingredients to blender; puree until smooth. Transfer to large resealable plastic bag; add pork. Seal bag, releasing excess air; turn to coat. Chill at least 4 hours and up to 1 day, turning occasionally.
- For charcoal grill, light 30 briquettes in chimney starter; heat until ash-gray. Remove top rack from grill and place 1 disposable aluminum pan on 1 side of grill. Pour briquettes onto opposite side of grill. Return rack to grill.
- For 2-burner gas grill, remove rack and place 1 disposable aluminum pan on 1 side of grill. Return rack; light grill (medium heat) on side opposite pan.
- For 3-burner gas grill, remove rack and place 1 disposable aluminum pan in center of barbecue. Return rack and light grill on both sides of pan (not under pan).
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