Puerco Pibil heavy Qview for your viewing pleasure

Discussion in 'Pork' started by fire it up, Aug 18, 2009.

  1. fire it up

    fire it up Smoking Guru OTBS Member

    Sorry...
     
    Last edited: Jun 17, 2010
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    That looks excellent! Now that you have that down pat, why not just come to Colorado and we'll have a group gathering. You can give us all a lesson on how to make it.[​IMG]
     
  3. fire it up

    fire it up Smoking Guru OTBS Member

    Was actually debating another cross country drive (My Brother needs to go to California but driving there and back he will most likely take a plane, not me though. I hate to fly). Though I-80 doesn't go into CO it passes right over the top.
    Last time I drove it I took a left and drove into Colorado then back out again just cause it was literally right there.
     
  4. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Fantastic follow through on the pics, really tasty looking Q. This is another winner Fire it up, and points to you my friend.
     
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Man that looks great.[​IMG]Well. It wouldn't allow me to, but you deserve them.
     
  6. the iceman

    the iceman Smoking Fanatic

    Wow, that looks fantastic. I've done Puerco Pibil off of that recipe in the slow cooker before but haven't tried smoking - note to self. Since my first try with the recipe I've throttled back on the cloves, not a big clove fan.

    [​IMG]

    Here is a link to that video... A Dish to Kill For

    Oops, it won't let me give points either. [​IMG]
     
  7. blackened

    blackened Meat Mopper

    Wow, looks amazing!
     
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    FIU that is awesome...
     
  9. rivet

    rivet Master of the Pit OTBS Member

    THAT is a beautiful dish of pibil, bud! You always make your food comee out looking so good. Points well earned!

    [​IMG]
     
  10. alx

    alx Master of the Pit OTBS Member

    Awesome FIU,never seen this.Now i think-with your tutorial i will try it.......[​IMG]


    You could stop down here on your way across country and bring this with some pastrami[​IMG]
     
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    yet another fantastic sounding & looking meal from you fire. I have to thank rivet too for inspering him with this great meal [​IMG]for yet another time. So keep it up with these great meals. This one is a must try for sure.
     
  12. awesome post, thanks for sharing [​IMG]
     
  13. scarbelly

    scarbelly Smoking Guru OTBS Member

    Wow - I just cut and pasted that recipie into my recipie files. That is gonna get a try here real soon. Thanks for the great post
     
  14. wutang

    wutang Smoking Fanatic OTBS Member

    Wow, just wow. That is outstanding. I am in the same boat as these other guys-it won't let me give you more points right now but they are much deserved. Outstanding post, great pics. Excellent meal. Wow.

    Glad you liked the cheesy cauliflower by the way.
     
  15. shellbellc

    shellbellc Master of the Pit OTBS Member

    That looks out of this world. Superb job on everything soup to nuts, and nuts here being the post and qview!!!

    I will definitely have to try this!
     
  16. Jimminie Crickets!! That looks fabulous. All that work really seems to have paid off. I am completely impressed.
     
  17. the dude abides

    the dude abides Master of the Pit OTBS Member

    But I-80 does run right through Des Moines.

    That looks awesome. [​IMG]
     
  18. [​IMG] I have a real newbie question. If it can take up to 12 to 16 hours to smoke a 8 pound butt, if you cube the butt into 2 to 3 inch cubes, does that cut down the smoke time? Especially if you are going to do this recipe and put in the oven afterwards. I really want to try this. Thanks for over looking my ignorance.
     
  19. fire it up

    fire it up Smoking Guru OTBS Member

    Thanks for all the good words everyone, I still have some left if anyone wants to drop by [​IMG]
    Just a reminder, if you do try this it doesn't need to be cut into chunks, was just a different way I wanted to try out but removing the meat was a real P.I.T.A. The heat from the habaneros isn't nearly as hot as you would imagine so don't be afraid to add them, they give a really wonderful flavor that can easily get lost under their heat but this really helps to bring out that citrusy/peppery goodness the habs have. Many copies of this recipe, including the one by Rodriguez, call for lemons instead of limes, don't do it. Limes are what you want in this dish.

    If I do end up making the trip I would love to stop by and watch some Lebowski, drink a few white Russians, lots of beer and of course some pastrami [​IMG]. Turns out it would be in January and I already drove cross country in the middle of winter, luckily it was on the Southern route so not much in the way of snow.

    The chunks seemed to come up to the 160 temp a bit quicker but not too much quicker than if I had left it whole, but no plateau on them so that was good. The meat still needed its time to break down but I also finished it in the oven and the entire time did end up taking about 12 hours or so.
    I didn't time it exactly because I finished it in the oven and it was good to go in the morning so there is a chance it was done cooking a few hours sooner. Guess that wasn't extremely helpful to your question but hopefully a little.

    *Forgot to add, be sure to pay attention to ingredient amounts, the first time I tried this a few years back I accidentally added 2Tbsp instead of 2tsp cumin seed and as you can imagine it was extremely spicy and overwhelming.
     
  20. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Simply mouthwatering my friend. That is one of the tastiest dishes I have seen. Great job and points to you.[​IMG][​IMG][​IMG]
     

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