Yucatán BBQ Pork

$13.00

Quantity

COCHINITA PIBIL BBQ PORK
SALSA VERDE
LIME-PICKLED RED ONION
A LITTLE CILANTRO
MEXITALIAN CHEESES
(mozz, provolone, jack, cotija)
WOOD FIRED CRUST

The photos are coming. I ran out of time!

Cochinita Pibil is a Yucatán Mexico style of cooking a whole hog in a hole in the ground. The pig is wrapped in fresh banana leaves and seasoned with citrus and achiote and it roasts super slow in a hot stone lined pit in the ground. The County Health Department would implode if I cooked pizza toppings in a hole here, so I simply braised whole pork shoulders with garlic and orange and spices and a heap of achiote powder. (You might know achiote better as annatto -- a seed that's used in the States to give cheddar its color. But it has a beautiful, bright, earthy, slightly peppery flavor that the pork just loves.) Once our pork was falling apart, we went from the oven to the smoker for a post-braise bath in a wood fire for a little of that outdoorsy Yucatán vibe.

The red onion for this was simply pickled overnight in a bit of lime. It's the traditional accompaniment to this dish, and rightfully so. It's fantastic. A drizzle of green tomatillo salsa, cilantro, and a pile of 4 different cheeses finish it off. Hope you love this one as much as I do. This was a lot of fun for me to make.

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