COCHINITA PIBIL TACOS-AUTHENTIC AT HOME! #cochinitapibil #webergrill #tacos

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You DEFINITELY want to watch this one to the end!! AUTHENTIC Cochinitas Pibil, Banana Leaf Wrapped Pork Butt using my Weber Grill. The pork was insanely tender and made the best tacos ever. Also, I will make quick and easy Pickled Onions! This is an amazing dish and perfect for a weekend meal with friends or family!

Ingredients
Links to Achiote Paste and Banana Leaves are below

Marinade:
2ea. 3.5 oz. packages Achiote Paste
1.5 tbsp. dry oregano (preferably Mexican oregano)
1.5 tbsp. cumin seed, toasted
½ tsp black pepper
1 tbsp. salt or to taste
1 cup sour orange juice (or mix ¾ cup orange juice, ¼ cup lime juice)

Pickled Red Onions
2 ea. red onions, sliced
1 ea. jalapeno pepper, sliced
2 ea. limes, juiced
2 tbsp. olive oil
S&P, to taste

Additional ingredients:

1-10# pork butt or shoulder, trimmed and lightly scored
1 package banana leaves, ribs removed
Roasted pan
Charcoal

1. For the marinade, blend all ingredients until smooth. Check seasoning and set aside or place in refrigerator for 2-3 hours.
2. In a large bowl or large plastic food bag combine meat and marinade, turning the meat to coat it evenly. For the greatest penetration of flavor, let the meat marinate refrigerated (covered if in a bowl) for several hours, or even overnight.
3. Heat a gas grill to medium-high or light a charcoal fire and let it burn just until the coals are covered with gray ash and very hot.
4. Cut sections of banana leaf, each about 1 foot longer than the length of a large roasting pan. Line the bottom and sides of the roasting pan with the leaves, overlapping them generously and letting them hang over the edges of the pan. Lay the meat in the pan, drizzle with all the marinade. Fold in the banana leaf edges over the meat. Cut 3 more sections of banana leaf slightly longer than the pan. Lay them over the top of the meat, again generously overlapping; tuck them in around the sides.
5. When the grill is ready, either turn the burner(s) in the center to medium-low or bank the coals of the grill for indirect cooking. For the charcoal grill, set the grill grate in place. Set the pan on the grill grate and close the grill cover. Grill until the meat is thoroughly tender, usually about 4-5 hours. If your grill has a thermometer, aim to keep the temperature between 325 degrees and 350 degrees. To maintain an even temperature with charcoal, add more charcoal regularly (usually a few pieces every half hour or so).
6. While the meat is cooking, prepare the onions. Place the onions into a glass bowl and add in lime juice, jalapeno, olive oil. Season with salt and pepper. Cover and set aside for 3-4 hours. Stir onions every hour to ensure the lime juice has penetrated through entire bowl.
7. To Serve: Remove the top banana leaves. Tip the pan to accumulate the juices in one end and spoon off the fat. Season with more salt if necessary. You may want to remove the bones and cut the large pieces of meat into manageable serving sizes, but I suggest you leave everything right in the roasting pan for serving. Set out your cochinita pibil with a large fork and spoon.
8. Heat up corn tortillas and set out red onions in a serving bowl to top each portion.
9. ENJOY!!
   Variation: The pork can be baked in a 325 degree oven instead of on the grill; cover the meat rather loosely with foil before baking.

LINK TO ACHIOTE

LINK TO BANANA LEAVES

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