K Kruger
Senior Cook
Conchinita Pibil is traditional Q--in the Yucatan. It's chunks of pork, usually shoulder, that are marinated in a spicy achiote paste, wrapped in banana leaves, and slow-cooked, often in an outdoor oven or stone-lined pit. The traditional accompaniment is pickled red onion (I had yellow available). I made the spice paste with the typical sour orange juice, then thinned it with a bit more juice, pineapple vinegar, a little oil, and a splash of water. Smoked with hickory in a WSM. Served with four sides and homemade tortillas. Very tasty.
Before/after pics:
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Before wrapping it up.
Before/after pics:
http://www.hpphoto.com/servlet/com.hp.HPGuestLogin?username=klkruger&password=33435333
Before wrapping it up.