Cochinita Pibil

Cochinita pibil is a traditional Mexican slow-roasted pork dish from the Yucatán Peninsula.

Preparation involves marinating the meat in strongly acidic citrus juice, coloring it with annatto seed, and roasting the meat while it is wrapped in banana leaf.

Traditionally, cochinita pibil was buried in a pit with a fire at the bottom to roast it.

The Mayan word "pibil" means "buried.”

• 3 – 8lb pork shoulders
• ½ C fresh lime juice
• 3 – 4oz packages achiote seasoning
• ¼ cup minced garlic
• 2 Tbs. dried oregano
• 2 Tbs. cumin powder
• 1 cup fresh lime juice
• 6 banana leaves
• Fresh Pepper Pico de Gallo
• Habanero salsa

Line three disposable turkey roasting pans with 1 package of banana leaves leaving a overhang on all the edges. Set a pork shoulder into the bottom of each.

Prepare the marinade by breaking the achiote bricks into pieces, and dropping them into a jar. Add the lime juice and 1 tablespoon of salt; blend until the mixture is a smooth, thickish, marinade.

Pour the achiote mixture over the pork, spreading it evenly to coat all surfaces (You’ll want to wear latex gloves, since achiote will strain your hands red.)

Fold the overhanging banana leaves over the pork, then use the last 3 banana leaves to cover the pork completely. Pour about 3 cups of water over the leaves—it will collect in the bottom of the pan and should be about 1 inch deep.

Place the pans in the bottom of the Caja China, attach probe from the wired thermometer and run wire under short aluminum top frame. Cover box with the ash pan and charcoal grid.

Add 16 lbs. of charcoal for Model #1 Box or 18lbs. for Model #2, or Semi Pro box, and light up. Once lit (20-25 minutes) spread the charcoal evenly over the charcoal grid. Cooking time starts right now. After 1 hour (1st hour) add 9 lbs. of charcoal (note time).

Continue to add 9 lbs. of charcoal every hour until you reach 195 F on the meat thermometer.

IMPORTANT: Do not open the box until you reach the desired temperature.

Once you reach 195 F, lift the charcoal grid shake it well to remove the ashes, now place it on top of the long handles. Do not place on the grass or floor - it will damage them. Remove the ash pan from the box and dispose of the ashes.

Flip each pork shoulder over to crispy the skin.

Score the skin using a knife, this helps to remove the fat and crisp the skin. Cover the box again with the ash pan and the charcoal grid; do not add more charcoal at this time. After 30 minutes, take a peak by lifting the charcoal pan by one end only. You will continue doing this every 10 minutes until the skin is crispy to your liking.

Remove the roasting pans (and pork) from the box, and toss the banana leaves. Test the fork-tender meat with an instant thermometer…it should be between 190 and 195 degrees.   

Remove the meat, debone, and coarsely shred it into baking pans, and then slide all the meat, covered with foil, into a low oven, until you’re ready to serve.

Pour the juices into a pan, and simmer until reduced by half, season with salt if needed.

Serve with meat on a deep platter with warm corn tortillas, black beans, and pico de gallo. (See recipe.)

Fresh Pepper Pico

5 fresh Roma tomatoes, chilled and diced
1/2 large white onion, diced
1/2 cup fresh cilantro, chopped
1 large orange bell pepper, diced
2 Tbs fresh squeezed lime juice
2 Tbs fresh minced garlic
Salt & pepper to taste

Combine all ingredients and refrigerate at least 1 hour before serving.

Chef Perry P. Perkins comes from a long line of professional cooks.

As a third generation chef, he focuses his love of cooking on barbeque, traditional southern fare, and fresh Northwest cuisine.

Perry runs a non-profit organization. MY KITCHEN Outreach Program, which teaches nutrition, shopping, and hands on cooking classes or at risk youth.

His cookbooks include La Caja China Cooking, La Caja China World, and La Caja China Party.