A close friend of mine asked me if I could prepare this for her family.
It looked interesting enough so I thought I’d give it a try, and like everything else there is more than what meets the eye.
3 Tbsp Ground ancho chili pepper
2 tsp Sea salt
1 Tbsp Dried Mexican oregano
1 Tbsp Ground coriander
1 tsp Ground cumin
1 Tbsp Ground black pepper
1 tsp Ground cinnamon
1 tsp Ground allspice
1 Tbsp Ground cloves
6 oz Achiote paste (1/2 of a brick)
3 Tbsp Minced garlic (12 cloves)
2 Tbsp Dehydrated onion
4 Tbsp Worcestershire sauce
½ cup Orange juice
½ cup Lime juice
½ cup Cider vinegar
¼ cup Extra virgin olive oil
2 7 lb pork butts
Banana leaves (soaked in water)
4-6 oz Hickory chunks
Thinly sliced red onion
Locate the pituitary gland in the fat vein above the exposed bone and remove it along with the associated false fat. Some say it makes a difference while others say it doesn’t matter. I don’t know weather or not it does. I have only read about it and it grosses me out so out it goes.
On the left is the fat I trimmed from both of the pork butts. On the right are the pituitary glands and the associated false fat. This fat is kind of soft and squishy unlike the hard fat cap on the other side of the pork butt.
Marinated in the refrigerator for 24 hours and wrapped in banana leaves in a shallow disposable pan before putting in the smoker at 225⁰.
Eight hours later the internal temperature of the pork butts hit 200⁰ and the smoker turned down to 140⁰. I held them in the smoker for one hour before wrapping them in foil and towels and putting them in a room temperature cooler.
I held it in the cooler for 7 hours before shredding it and putting in a crock pot. I combined the juices and put them in the freezer to separate the fat. After separating the fat I heated the juice up and poured it over the shredded pork.
Served with Spanish rice, refried beans, jalapeños, and cherry peppers. The Conchintina Pibil then gets a fresh lime and fresh cilantro
Because of the steaming affect from being wrapped in the banana leaves the pork butts finished 5 hours earlier than I had expected.
Holding for 7 hours in the cooler allowed more of the fat to render before the meat was shredded and continued to tenderize the meat.
The trade off was no smoke flavor. I am not sure why, but the recipe called for more wood for smoke than I am used to using.
Even with the extra smoke none of was able to penetrate the banana leaves.
The banana leaves did speed up the cooking time and impart a light flavor on the meat at the cost of the hickory flavor