Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 107 :: SHOULDERS AND BUTTS
PIT-ROASTED PORK IN THE STYLE OF THE YUCATN (PIBIL)
Method: Indirect Grilling
Serves: 12
Advance
Preparation: 
At least 4 hours for marinating the meat
Category: Meat
Directions:
1 medium white onion, cut in quarters
4 cloves garlic
1/4 cup achiote paste
1/3 cup fresh orange juice
1/3 cup fresh lime juice
1 tablespoon red wine vinegar
1 teaspoon ground cumin
1/2 teaspoon oregano, preferably Mexican
2 teaspoons coarse salt (kosher or sea)
1 teaspoon freshly ground black pepper
1 pork shoulder roast (4 to 5 pounds)
Fresh or frozen banana leaves or a 12 x 24 inch sheet of aluminum foil (optional)

For serving:

Yucatecan Pickled Onions
Xni Pec Salsa
Corn tortillas, warmed or toasted over the fire

Heat a dry comal or frying pan over medium-high heat. Saute the onion and garlic until they are nicely browned on all sides: 8 to 10 minutes for the onion, 4 to 6 minutes for the garlic.

Alternatively, you can roast the onion and garlic on a preheated grill over high heat. Thread the onion quarters on slender bamboo skewers, and the garlic cloves on skewers or toothpicks. Grill the onion and garlic until nicely browned on all sides (4 to 8 minutes per side for the onion, 2 to 4 minutes for the garlic).

Place the onion, garlic, achiote paste, orange juice, lime juice, vinegar, oregano, salt, and pepper in a blender jar and puree until smooth.

With a sharp knife, make shallow slits (about 1/2 inch) on the surface of the meat. Place the pork shoulder in a deep bowl just large enough to hold it or in a large resealable plastic bag. Pour the marinade over the pork and marinate for at least 4 hours, or more ideally, overnight, turning two or three times. Wrap the pork in banana leaves (or in aluminum foil), pinning the leaves shut with toothpicks or bamboo skewers.

When ready to cook, set up the grill for indirect grilling and preheat to medium (350 degrees F). If using a charcoal grill, put an aluminum drip pan in the center. Brush and oil the grill grate.

Place the pork shoulder in the center of the grill, over the drip pan, and away from the heat. Cover, and indirect grill until the pork is cooked through inside. Cooking time will be 2 to 2-1/2 hours. To test for doneness, insert an instant-read thermometer in the meat; the temperature should be about 190 degrees F.

Transfer the pibil to a cutting board and let rest for 10 minute. Pull out and discard the shoulder bone and any large lumps of fat. Finely shred the pork, using 2 forks, or finely chop with a cleaver. If you have any drippings from the drip pan, you can stir in a few spoonfuls. Transfer the meat to a platter. Serve the pibil on warm tortillas (warm them for 10 seconds per side on the grill), with Yucatecan Pickled Onions, and the Xni Pec Salsa.
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