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Joanie Blon's cochinita pibil recipe

by Bob in Eugene, Tuesday, January 11, 2011, 18:44 (2530 days ago)

Sadly, I missed copying this recipe before the board changed, and I can't find it in the search engine. Joanie, is there a possibility of getting a repeat on it? It would be much appreciated. Thanks!

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Joanie Blon's cochinita pibil recipe

by Emmet ⌂ @, Seattle WA, Tuesday, January 11, 2011, 19:19 (2530 days ago) @ Bob in Eugene

Here you go...

Due to the several requests, here's our recipe for Cohinita Pibil ~

COCHINITA PIBIL (PUERCO PIBIL)

Purchasea fresh pork butt, also called pork shoulder. The one we got for Christmas weighed about 8 pounds. We bought it at a Hispanic meat market here in Tampa and the price was just $12.00.

Marinade for 8 pounds of Pork Butt:

7-1/2 Tablespoons of Whole Annatto (Achiote) Seeds
3 Teaspoons Whole Cumin Seeds
1-1/2 Tablespoons Whole Peppercorns
12 Whole Allspice
¾ Teaspoon Whole Cloves

Grind the above in a spice mill to a fine powder. Annatto STAINS, so take care with it.

De-seed and de-vein several habanero peppers ~ we used 3 good sized ones) and chop fine.

Mix together:

¾ Cup of Orange Juice OR Bitter Orange Marinade (Naranja Agria) ~ Commonly available in areas with Hispanic community.
¾ Cup of White Vinegar

with the spice powder and the habaneros in a blender. Add 3 Teaspoons of Salt and 12 Cloves of Garlic. Blend until very smooth. Add the Juice of 7 Limes or Lemons and a "generous" (we used about 1/2 cup) splash of the “Finest” Tequila you can find.

Trim away the skin and all excess fat. Cut the pork butt into 2” cubes, place in a LARGE Zip-Lock Bag. Add the marinade, seal the bag, and let sit ~ preferably overnight. Flip the bag from time to time, so the marinade and spices are evenly distributed through the meat.

Line your cooking pan with banana leaves. We used a disposable rectangular cake pan for ease of clean up. You can use fresh banana leaves, if you have them available OR frozen ones from your local Hispanic grocery. We were forced to use the frozen ones this time, as 3 freezing days here had turned all our banana leaves brown. The frozen ones actually were VERY convenient ~ they were clean and were nicely trimmed. :~) There were LOTS of them in the package that we paid just $1.69 for!

Place marinated pork, including most of the marinade on the leaves in the pan, and then cover with more banana leaves. Finally, cover the pan tightly with aluminum foil, making sure the steam won’t escape.

Place your baking pan on a tray, as the marinade has a tendency to bubble out of the pan and it makes a MESS! It also makes it easier to take the pan out of the oven.

Roast slowly at 325F for 4+ hours, or until the meat is falling apart and can be easily pulled apart with a fork.

Serve with corn or flour tortillas and/or rice and whatever you like for accompaniments ~ avocados, sliced radishes, onions, etc., plus some good hot salsa! (Recipe to follow)

BUEN PROVECHO!

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Joanie Blon's cochinita pibil recipe

by Bob in Eugene, Tuesday, January 11, 2011, 19:25 (2530 days ago) @ Emmet

Thanks very much. That's the one!

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Joanie Blon's cochinita pibil recipe

by Emmet ⌂ @, Seattle WA, Tuesday, January 11, 2011, 19:32 (2530 days ago) @ Bob in Eugene

My pleasure! Sorry about the Ducks....kind of.

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Joanie Blon's cochinita pibil recipe

by Fran @, Evanston, IL, Wednesday, January 12, 2011, 14:01 (2529 days ago) @ Bob in Eugene

Personally, I miss Joanie Blon and I would like to see more of her posts. But thanks to Emmet for coming up with that recipe.

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Joanie Blon's cochinita pibil recipe

by JoanieBlon @, Lafayette Louisiana, Thursday, January 13, 2011, 14:07 (2528 days ago) @ Fran

Thanks Fran! I'm here ~ just haven't had much to say lately! :-]