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Yucatan Style Pork BBQ - Page 2

post #21 of 47
Here is what "The Cambridge World History of Food" has to say... http://www.cambridge.org/us/books/kiple/hogs.htm
post #22 of 47
I'm guessing mead.


Great thread Rivet and what a novel idea to go back to the roots. Can't wat to see the end result.

All the way!
post #23 of 47
Rivet, do you have the recipe for this??? It sure looks good...
post #24 of 47
Thread Starter 
Allrighty, here is Mr Pig about three hours into the smoke! Lookin' and smellin' real good. I had forgotten how good oak smells as a smoking wood...

As I was chopping up the corn for the Smoked Choclo, the wonderful Mrs Rivet said to me, "Why don't you put in a Mayan picture on the thread?"

I looked up at the Aztec calendar hanging on the wall right in front of me and replied "Tha's Aztec, not Mayan"

She pointed over my head to the bookcase in the next room and well whaddya know! There's Kukulcan, the Mayan God, the feathered serpent in all its glory!

Kukulcan is the Mayan "main" God, closely followed by Chac Mool, the god of corn. Kukulcan is the god of knowledge and culture and is represented as a feathered serpent.

When I was a kid, we had this statue / carving / effigy thing in the house. I was fascinated by it and would run my kid-hands over its smooth, lumpy head and think how scary Kukulcan would be if he ever showed up in person! My fascination for this never stopped and one day I was on leave from the Army and my dad saw me staring at it again, so he gave it to me. It sits on our bookcase today, here in Missouri.

So this pic is the lovely Mrs Rivet's contribution to the thread! PDT_Armataz_01_01.gif
post #25 of 47
Pork is looking good man! A little hot for my pansy palate, but tasty looking none the less. Nice work outta you no matter when pigs showed up in Missouri. LOL
post #26 of 47
Man oh man is that looking good already!
This post has twisted my arm enough so now I HAVE to make some puerco pibil.
Hope the weather holds tomorrow.
Can't wait to see the finish of this smoke, you're gonna have me dreaming of Mayan Gods, feathered serpents and smoked goodness tonight.
post #27 of 47
Rivet, I can tell you're having fun with this one!

I've been following this since lastnight, off and on. I'm very intrigued by all the details of the Mayan culture that others have included here, to go along with your great revisit of a fallen civilization.

That piggy sure does look like it will be fit for anyone to dine on, regardless of their heritage.

Excellent background work, and piecing it together as best you can.

Great history lesson, too! PDT_Armataz_01_37.gif

I'll definately be watching this to the end...

post #28 of 47

That is looking off the chart!! Can't wait to see the end. I'm looking up this recipe you talk about. I had a quick question though being as Im still new. Doesn't the citrus you started with contain acid that would make the meat mushy after that long? Keep up the good smoke
post #29 of 47
Thread Starter 
Hey PAUL- I will get the recipe together and PM it to you. Glad you like it!

Mister Porky finally hit 160 F internal so into the next phase we go! No banana leaves around here in the midwest, so into a foil pan it goes, along with a 1/4 cup OJ, and juice from a single Key Lime. Tightly foiled and back into the smoker until around 200F.

Since I'm still smoking the "choclo" side dish, I put it back into the smoker instead of firing up the oven and heating up the house.

The Smoked Choclo thread can be found here:


Here's a pic of the meat at 160....

Stay tuned..it's getting close to dinner time!
post #30 of 47
Nice looking recipe, I will have to give that a try real soon. Spicy peppers are right up my alley.
post #31 of 47
rivet - left points for the choclo, so i can't leave you any for this, but POINTS! looking great with awesome pictures and commentary. i also like the setting of the mood with the pic of the mayan effigy.

i'm heading out the door now, so am a little rushed, but keep us informed ~
post #32 of 47
Thread Starter 
Okay, here we are out of the smoker at 195F and getting ready to rest.

I will be posting plated pics next, but in the meantime, here is the Yucatan Project in all its glory prior to being pulled!

post #33 of 47
Rivet, I'll leave you the points on this one since Tas spent his on the other post.
Hope she only takes a short rest, that looks amazing and I cannot wait to see it all deliciously plated up!
Did I say it looks delicious? I meant absolutely, wonderfully, mouth wateringly delicious!
post #34 of 47
Rivet, that is some fine looking meat... I love the color and I bet it tastes as great as it looks... points.gif
post #35 of 47
Thread Starter 
Hey all, I really appreciate all the interest and nice words you've passed down through this thread~ Thanks!

Here's the pibil all nice and pulled. Boy, was it tender and falling apart!

Snuck a few pieces of the bark and meat as I was pullin' and good golly miss molly! Was it gooood! Wow!

Set up a nice plate with the smoked Choclo loaf, refried black beans, garden tomatoe and hot corn tortillas. Man, this was killing me as I took the pictures.

Got to say this was fantastic~ I loved the flavors of this pibil.

A couple notes to keep in mind for myself and anyone interested.

1- Marinating the pork in the citrus made the pulled pork taste "meatier" and "porkier" than I have ever tasted. No citrus taste remained, just all "meat". I'm thinking to do this from now on anytime I make PPB. Nope it did not make it mushier or softer...which was a worry for me. Citrus acids don't break down meat fibres fast at all, if they even do.

2- The achiote and hot pepper rub wasn't really hot at all. It was "zingy" and big-time-daggone-good, but not hot. For us chili-heads, next time, use habaneros peppers. Outside the heat, the bark was one of the best I've had. Real mellow taste and balanced out by the spices....excellent and a definite must-make-again-recipe. I wondered about the allspice in the recipe, but it all came together just fine.

3- I'm intrigued by the banana leaves wrapping thing. Course I didn't have any, but I know they will impart flavor and moisture to the meat before pulling. Got to try that.

4- Have to say that this is definitely a keeper recipe. Once you get down to the nuts and bolts, it is surprising hop easy it is to make, and quick too. Posting it online just draws it out.

5- Got to say that hot corn tortillas and puerco pibil are a match made in heaven!!!! biggrin.gif
post #36 of 47
Killing you, we just get to look and clean the drool off the keyboards...LOL

Yep Banana Trees to get leaves from are few and far between here in Kansas and Missouri... LOL

That looks to die for... PDT_Armataz_01_34.gifPDT_Armataz_01_34.gifPDT_Armataz_01_34.gif
post #37 of 47
Rivet once i get my darn computer fixed.I anticipate seeing this on a full screen.Looks awesome from what i can see....I am really intrigued by the peppers and recipe etc.
post #38 of 47
It's a blast... Earlier this year I got to help do a recreated Italian feast from the 1600's. Raph tasked me with the main dish, but gave me nothing but the text redaction, directly translated from the original Italian source, for the recipe! It was quite the challenge to go directly from the text to the stove to service, having to develop technique on the fly while creating the dish described in the redaction.

We're currently in the initial stages of planning a recreated Roman feast.

Here's my album of pictures from a culinary demo we do every June as part of a larger demo event.

Which is what I was curious about - as Cortez introduced pigs to the Yucatan peninsula. Do you have a copy of his recipe?

The Qview looks excellent!
post #39 of 47
Everything looks great Rivet!
I can imagine wanting to get the picture done and finally tearing into that plate of goodness.
Choclo looks great too, I have got to try that out.
post #40 of 47
everything looks great, rivet - this is a perfect melding of food and history!

regarding the questions of when pigs came to america, i had always assumed that there were wild boars here, but i could easily be wrong. with that in mind, i can only assume that the mayans and other cultures used this method on what meat they had available to them
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