Cochinita Pibil on the Big Green Egg

achiote paste

🥗Healthier: spice blend of paprika and turmeric

💰Cheaper: red chili powder

Red chili powder can mimic the color and some flavor but lacks the distinct taste of achiote.

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Chicken thighs are more affordable and can absorb flavors well.

Marinate the boneless pork shoulder roast in a bowl.

Add half of a 3.5 ounce package of achiote paste to the bowl.

Pour in 0.5 cup of fresh squeezed lime juice and 2 teaspoons of salt.

Mix the marinade together and smear it over the pork.

Take 6 banana leaves, each about 2 feet long, and line a roasting pan with a couple of them.

Place the marinated pork in the pan and fold the banana leaves over the pork to wrap it tightly.

Prepare the grill by lighting the charcoal and setting it up for indirect cooking.

If using a kettle grill, bank the coals to either side; for a kamado grill, place a plate setter to diffuse heat.

Insert a thermometer probe into the pork and set it to 190 degrees.

Close the grill lid and maintain a temperature of about 300 degrees.

Cook for about 4 hours until the internal temperature reaches 190 degrees.

While the pork cooks, slice a red onion and place it in a bowl.

Cover the sliced onion with boiling water for a quick blanch.

After a couple of seconds, tip off the water and add about 0.25 cup of lime juice and a sprinkle of salt to the onions.

Stir and let the pickled onions sit until the pork is ready.

After about an hour of cooking, pour a couple of cups of water around the pork to create steam.

After 4 hours, remove the banana leaves from the pork and cut it up.

Transfer the meat to a serving platter and swirl the pan juices around to release any stuck bits.

Serve the shredded pork on warm tortillas topped with quick pickled red onions and drizzle with habanero hot sauce.

Cooking Techniques

Equipment Needed

Spice Level: