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Cochinita Pibil (Barbecued Pork) ????

post #1 of 12
Thread Starter 

I offered to do a brisket or pork butt for a friend's family and they gave me a recipe to try.

This recipe says to smoke a pork butt at 225-275* for 4 hours or until tender. After wrapping and resting for 1/2 hour it will be pulled.

An alternative to smoking is to oven roast to an internal temperature of 170* before wrapping and resting.

I've only done one pork butt before and it took 12 1/2 hours at 225* to get to 200*. Is it possibly to do a pork butt tender enough for pulling in 4 hours?


 
post #2 of 12
Quote:
Originally Posted by Arnie View Post

I offered to do a brisket or pork butt for a friend's family and they gave me a recipe to try.

This recipe says to smoke a pork butt at 225-275* for 4 hours or until tender. After wrapping and resting for 1/2 hour it will be pulled.

An alternative to smoking is to oven roast to an internal temperature of 170* before wrapping and resting.

I've only done one pork butt before and it took 12 1/2 hours at 225* to get to 200*. Is it possibly to do a pork butt tender enough for pulling in 4 hours?


 


I think the key words here are 4 hrs. or until tender. For me that means 200-205 IT. I don't see how you can do that in 4 hours at even 275.

 

post #3 of 12
Thread Starter 

Thanks Al, that's what I'm thinking also.

post #4 of 12

I agree with Al,there is no way you are going to get to pulling stage in 4 hours unless it is a really small butt. What size butt does the recipe call for?   We have a Kahlua Pork recipe that only uses a 3 # butt and it is done in 4 hours but cooked at 350 not 225

 

post #5 of 12

On the TV show "The Next Great American Restaurant" one of the contestents had to serve a siganture dish "cherry coke pulled pork sandwich"; they had three hours to prepare the dish for a large crowd.  The show did not show how they did it but they won the competiton; it was the best dish of the day.  This was not authentic BBQ but their dish won.

post #6 of 12
Quote:
Originally Posted by BobTheSmoker View Post

On the TV show "The Next Great American Restaurant" one of the contestents had to serve a siganture dish "cherry coke pulled pork sandwich"; they had three hours to prepare the dish for a large crowd.  The show did not show how they did it but they won the competiton; it was the best dish of the day.  This was not authentic BBQ but their dish won.



Maybe they cooked it in a pressure cooker.

post #7 of 12

You are right to be skeptical, and you know more than whoever wrote that recipe.  4 hours would be some kind of record, and without moist heat I don't think the connective tissue would break down in that time.

 

Good luck and good smoking!

post #8 of 12

Keep us up dated and if you can put some q-views with it would love to see how it turn out.


 

post #9 of 12

post up the specs of the recipe!

Funny names fascinate me!

post #10 of 12
Man, I wanna know the recipe too!!
post #11 of 12
Quote:
Originally Posted by BobTheSmoker View Post

On the TV show "The Next Great American Restaurant" one of the contestents had to serve a siganture dish "cherry coke pulled pork sandwich"; they had three hours to prepare the dish for a large crowd.  The show did not show how they did it but they won the competiton; it was the best dish of the day.  This was not authentic BBQ but their dish won.



When I was watching, it seemed like they seared chunks on a flat griddle and then transferred them to a pan to be glazed in the cherry coke. What I thought was weird, was that it looked like they used diet instead of regular. Kind of threw me for a loop. Definitely not traditional BBQ, probably tender and good though. 

post #12 of 12

this is a latin recipe and usually the pork is buried in the ground wrapped in banana leaves and then the coals are put in the pit and covered overnight...........i have never seen it done in 4 hrs.

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