Enchiladas Puerco Pibil

[chilerelleno]

Boy that looks Mighty Tasty, John!!!
Like.
I never had an "Enchilada", in fact the closest I ever came to Mexican Food would be when I used to see "Pepino Garcia", the Mexican Farm-hand on the "Real McCoys" eating lunch.
That stuff nearly always looks Great !!

Bear

Thanks John.

Shame you're so far away, I'd cook you and your Mrs. an awesome Mexican meal.

 

[chopsaw]

That looks so good . Favorite meal for me . I'm hungry .

 

[chilerelleno]

That looks so good . Favorite meal for me . I'm hungry .

Thanks Man.
Mmmmmm, me too, so I'm eating the last ones right now.

 

[chopsaw]

I'm eating the last ones right now.

 

[chilerelleno]

Can't let'em go bad now, can I?
Somebody's gotta eat'em.

 

[Smokin' in AZ]

thanks John appreciate that.

Pulled pork loin?
Loin, you sure you mean Loin, not Butt or Shoulder?
Loins just aren't made for pulling.

Chile,

We came across a fantastic recipe for slow cooker pork loin that makes the loin sooo tender that you can pull it just like a pork butt....Want the recipe? Not that you need another one.

Because up to then we ditched pork loin and have only been doing pork tenderloins.

John

 

[chilerelleno]

Chili,

We came across a fantastic recipe for slow cooker pork loin that makes the loin sooo tender that you can pull it just like a pork butt....Want the recipe? Not that you need another one.

Because up to then we ditched pork loin and have only been doing pork tenderloins.

John

Sure, let's see it.

 

[Smokin' in AZ]

Chile,

Sorry for the delayed response, life got in the way.

This comes from an official "Crock Pot" cook book.

Pork Loin with Sherry and Red Onions

2 1/2 lbs Boneless Pork Loin, tied
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter
3 Large red onions
1 cup pearl onions, blanched and peeled
1/2 cup dry sherry
2 tablespoons chopped fresh Italian parsley
2 tablespoons water
1 1/2 tablespoons cornstarch

1. Rub pork with salt and pepper. Place pork in slow cooker. Melt butter in medium skillet over medium heat. Add red and pearl onions, cook and stir for 5-7 minutes or until softened.

2. Add onion mixture, sherry and parsley to slow cooker over pork. Cover and cook on low 8-10 hours or on high 4 to 5 hours.

3. Remove pork to large cutting board; cover loosely with foil. Let stand 10-15 minutes before slicing.

4. Stir water into cornstarch in a small bowl until smooth, whisk into cooking liquid. Cover; cook on high 15 minutes or until thickened. Serve pork with onions and sherry sauce.

TIP - Double all ingredients except for the sherry, water and cornstarch if using a 5, 6, or 7 qt slow cooker.


We did the low setting for the cook. It is more like shredded than pulled actually.
The tenderness might be a combination tons of onions and cook time.

Hope you like it.

John

 

[Smokinoak]

Like I said yesterday, "I'm making enchiladas with the leftovers", and so I did.

Shred the pork and add some onions.

Now I made a mistake here, I added leftover sauce back into the PP to make it wet.
Don't do that.
There'll be more than enough sauce when you add enchilada sauce.

Whip up a batch of Red Enchilada sauce with seasonings similar to the Puerco Pibil.

Do not go full-strength on the Pibil seasonings, make it 1/2 or 1/4 strength.
Or just use a regular enchilada sauce.

Lightly saute about 20 corn tortillas in hot oil to soften for rolling.

Coat the bottom of a large casserole dish with sauce and start rolling till the dish is filled.
Pour a generous line of sauce down the center of each row of enchiladas.

Top with a ton of crumbled queso Fresco or queso Chijuahua and bake covered at 350° for 45 minutes, then uncover and hit with the broiler to color the cheese.

Ready to Chow Down

What is (pibel)?

 

[Smokinoak]

You could also add the shredded pork to a big pot of Brunswick Stew.
Pictures are beautiful and I wish I could taste them, but alas you are the enchilada king.

 

[chilerelleno]

What is (pibel)?

Pibil, a Mayan word that means buried or cooked underground, is a word describing a popular dish found in restaurants and in homes all over Mexico’s Yucatan penisula.


Pibil (pronounced PEE-beel) is a cooking technique that involves wrapping pork (or another meat) in banana leaves, marinating it in sour orange and achiote—a sweet, slightly peppery red sauce made from annatto seed, a plant found in the tropics—and baking it in a hand-dug barbecue pit in the ground for several hours. The meat becomes tender and flaky, with a subtle smoky flavor, and is generally served piled into soft tortillas.

 

[Smokinoak]

Pibil, a Mayan word that means buried or cooked underground, is a word describing a popular dish found in restaurants and in homes all over Mexico’s Yucatan penisula.


Pibil (pronounced PEE-beel) is a cooking technique that involves wrapping pork (or another meat) in banana leaves, marinating it in sour orange and achiote—a sweet, slightly peppery red sauce made from annatto seed, a plant found in the tropics—and baking it in a hand-dug barbecue pit in the ground for several hours. The meat becomes tender and flaky, with a subtle smoky flavor, and is generally served piled into soft tortillas.

Very informative sir. Kinda sounds like Barbacoa, only with pork instead of steer head.

 

[chilerelleno]

Very informative sir. Kinda sounds like Barbacoa, only with pork instead of steer head.

The only real differences are the spices and leaves typically used.

Barbacoa is made from almost any animal, Puerco Pibil by name is strictly pork.
The favorite meat for barbacoa varies by region, lamb, goat, beef, pork.
Barbacoa meat isn't traditionally heavily spice when cooked, and the meat can be wrapped in anything from the traditional Agave leaves, banana leaves or even wet burlap.
The stomach filled with all the other organ meat is heavily spiced.
All this is cooked in a brick lined, pit oven topped with a steel plate and sand, within the oven is a very large steel pot partially filled with water, aromatic veggies/herbs.
Also inside the pot is a grill which keeps the meat out of the broth and allows it to steam.
The meats juices go into the broth and form a very rich and delicious consomme which is as big of a treat as the barbacoa itself.

The Puerco Pibil is a marinated, heavily spiced whole young pig or parts and is traditionally cooked in banana leaves.
It does get cooked in a pit oven, but doesn't get cooked in/over a pot like the barbacoa does, it braises in the marinade, it's own juices and the moisture from the leaves.

 

[Smokinoak]

The only real differences are the spices and leaves typically used.

Barbacoa is made from almost any animal, Puerco Pibil by name is strictly pork.
The favorite meat for barbacoa varies by region, lamb, goat, beef, pork.
Barbacoa meat isn't traditionally heavily spice when cooked, and the meat can be wrapped in anything from the traditional Agave leaves, banana leaves or even wet burlap.
The stomach filled with all the other organ meat is heavily spiced.
All this is cooked in a brick lined, pit oven topped with a steel plate and sand, within the oven is a very large steel pot partially filled with water, aromatic veggies/herbs.
Also inside the pot is a grill which keeps the meat out of the broth and allows it to steam.
The meats juices go into the broth and form a very rich and delicious consomme which is as big of a treat as the barbacoa itself.

The Puerco Pibil is a marinated, heavily spiced whole young pig or parts and is traditionally cooked in banana leaves.
It does get cooked in a pit oven, but doesn't get cooked in/over a pot like the barbacoa does, it braises in the marinade, it's own juices and the moisture from the leaves.

I feel as though a had taken a class of very useful info. I'll have to call you (Professor Chili) from now on. Thanks again for your expertise.

 

[Bearcarver]

What is (pibel)?

LOL---A man & a Woman walking down the street.
That's 2 Pibel.

If their 2 Kids are with them, That's 4 Pibel.

Bear

 

[Smokinoak]

LOL---A man & a Woman walking down the street.
That's 2 Pibel.

If their 2 Kids are with them, That's 4 Pibel.

Bear

BAD!........BAD! Lol

 

[Smokin' in AZ]

Thanks for the like secondhandsmoker.

 

[SecondHandSmoker]

Thanks for the like secondhandsmoker.

You're welcome.

Thank you for posting your pork loin recipe. It sounds delicious.

 

[Smokin' in AZ]

You're welcome.

Thank you for posting your pork loin recipe. It sounds delicious.

You are most welcome sir.

And it is delicious, comes out real juicy and tender. I made a note of the internal temp when I pulled it and it was 195 - perfect.