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!
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!
