This is not Cochinita Pabil, no banana leaf and definitely not cooked in a pit, but it does use some of pabils elements. It's mainly pork shoulder, achiote spice and lime juice.
First thing I do is smoke the meat for two hours using a common spice rub. The smoking adds that earthy flavor..
Next I take the spice packet, add some limeade and stir it up to make a paste. Take a spatula and spread it on. Be careful as this achiote can really stain things. Add a couple of inches worth of limeade to the pot. Seal tightly with foil. Into the oven for four hours at 250 degrees.
It's fork tender when it's done. Move the meat to another bowl and shread it. Add some of the leftover juices and stir in.
Before serving, saute it in a fry pan to get some charred, caramelized chunks..
I mainly use it for Taco night or scrambled with eggs for breakfast. It's delicious without being spicy hot...
First thing I do is smoke the meat for two hours using a common spice rub. The smoking adds that earthy flavor..
Next I take the spice packet, add some limeade and stir it up to make a paste. Take a spatula and spread it on. Be careful as this achiote can really stain things. Add a couple of inches worth of limeade to the pot. Seal tightly with foil. Into the oven for four hours at 250 degrees.
It's fork tender when it's done. Move the meat to another bowl and shread it. Add some of the leftover juices and stir in.
Before serving, saute it in a fry pan to get some charred, caramelized chunks..
I mainly use it for Taco night or scrambled with eggs for breakfast. It's delicious without being spicy hot...
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