Puerco Pibil w/ Side of Fatty!

Discussion in 'Pork' started by meateater, Feb 7, 2010.

  1. meateater

    meateater Smoking Guru SMF Premier Member

    I saw this recipe on here, thanks to who posted it, i forgot It's a CRS thing. Anyhow I got me some bone in
    CSR's and made a marinade with EVOO, lemon juice, lime juice, red wine vinegar, red wine, powdered
    cumin, habanero sauce, course ground black pepper, kosher salt and fresh garlic. I let them chill in the fridge
    for 2 days and smoked them at 250* for 2.5 hours with hickory and a few slivers of mesquite, got them to
    160* and let them rest for a bit. I don't know what traditional Puerco Pibil taste like but I will make this dish
    again for sure. OLAY! Now since I had the UDS still cruising I made a fatty with hamburger, the inerds are a
    white cheddar, swiss, parm combo cheese from Kraft, crumbled bacon, onion and bell peppers. I mixed
    some rub in to the meat and dusted the inside before rolling. I had some marinade left over from the pork so I
    took it up to 180* on the stove first to kill anything from the pork and brushed the fatty right before I put it on
    the UDS.Enjoy!
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Looking good.
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    The only thing I see that will be hard with this one is staying awake after you eat some really great looking vittles that you are serving there Meat eater. fab job with the fixins.

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