gastro gnome wrote:

the wimperoo wrote:

Mhays wrote:Funny - I was just looking up recipes yesterday for Cochinita Pibil, but I did a quick version it in the pressure cooker as I was pressed for time. It worked OK - I wonder how it would do there if you did the whole thing, including the banana leaves.

I believe the cochinita pibil recipe in Bayless' Mexican Everyday cookbook uses the crock pot cooking method, banana leaves and all.

I think Michelle was wondering how the cochinita pibil would work + banana leaves in the pressure cooker.

The last time I made this dish, I did it in the dutch oven in an oven - at 375 for the first hour and 325 thereafter. I now agree with sentiments expressed in this thread that cochinita pibil doesn't belong in a slow cooker. Either insufficient moisture, the dutch oven, or a combination helped give pork a crust that gave nice textural contrast once pulled. I will be making it in the oven going forward. But I think I'll put it in at 325 the whole time or check it sooner because the pork was a little dry.

Yes, GG is right - and it worked OK; not ideally (though I don't know enough to know what the banana leaves bring to the party) I had the wrong kind of pork - Fresh Farms had some "center cut" pork chops that looked more dark meat than white, but wound up being a little too white meat for this prep - however, not bad, considering.

On a cold winter's night I will have to try the dutch oven method. Crust good.

G Wiv wrote:

Santander wrote:I used half in tacos and made pulled pork sandwiches with the rest

Pork sandwich on Green Zebra plates, nice touch.

Lest either my vegetarian or heirloom tomato-growin' friends be roused, this was quite inadvertent; a rare case of a post without subtext (other than that I love those plates).

Not sure where to post this. Found it humorous.

Jerry D wrote:Not sure where to post this. Found it humorous.

Oy vey!

=R=