FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Yesterdays Cochinita Pibil on the Egg

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion
View previous topic :: View next topic  
Author Message
Dogboa



Joined: 27 Jun 2014
Posts: 8
Location: SE Florida

PostPosted: Tue Jul 22 14 4:04 am    Post subject: Yesterdays Cochinita Pibil on the Egg Reply with quote

I'm using a whole, boneless pork shoulder, about 5#. It went in the fridge overnight with an achiote marinade. Took it out around 6:00 am to warm up. I fired up the Egg around 6:30 am using lump. As the Egg heated up, I prepped the pork.





Put it on at 7:45 am.

Internal temp is 180F. When it reaches 190F I will pull it, wrap it and let it rest while we go to the grocery. Hit 190F at 1:00 pm.



Foiled to rest.



After returning from the grocery, I made the Pico to go with it and let it macerate. Time to unwrap! Stripped to the banana leaves.



Stripped to the money!



Pulled and ready for the tacos! That is if we can stop stuffing our faces!


_________________
Emeralds are real gems!
Back to top
View user's profile Send private message
BUGSnBBQ
BBQ Super Pro


Joined: 29 Jul 2010
Posts: 3981
Location: Smyrna, Georgia

PostPosted: Tue Jul 22 14 4:24 am    Post subject: Reply with quote

Awesome! Looks great. Did you marinate it in bitter orange juice? I did a butt like that last year and it was outstanding.
_________________
The Matt Ryan of LIARS! (#2)

I had the RIGHT to remain silent, I just didn't have the ABILITY.

Support your 2nd Amendment RIGHT. Criminals prefer unarmed victims.
Back to top
View user's profile Send private message
Dogboa



Joined: 27 Jun 2014
Posts: 8
Location: SE Florida

PostPosted: Tue Jul 22 14 4:56 am    Post subject: Reply with quote

BUGSnBBQ wrote:
Awesome! Looks great. Did you marinate it in bitter orange juice? I did a butt like that last year and it was outstanding.


I did use sour orange juice in the marinade, but the main player was achiote paste.

Where I use a lot of sour orange juice is in the mojo marinade I use for Cuban style pork roast. Along with lots of garlic and freshly toasted and ground cumin.
_________________
Emeralds are real gems!
Back to top
View user's profile Send private message
k.a.m.
BBQ Mega Star


Joined: 12 Dec 2007
Posts: 26019
Location: Southeast Texas.

PostPosted: Thu Jul 24 14 12:50 am    Post subject: Reply with quote

That looks wonderful Dogboa. Very Happy Not sure it would make it to the plate either. Very Happy
_________________
Always remember slow and steady wins the race.

Hybrid Cooker
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group