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Question on Cooking Technique for Cochinita Pibil

post #1 of 6
Thread Starter 

As my next experiment, I would like to try making cochinita pibil.  I'll make a citrusy garlicky marinade and marinade (let's not do the marinade/marinate think again!) some pork shoulder overnight.  Then wrap in banana leaves and foil.  I would like to place these packages in a slow cooker on "high" and roast overnight.  So not really braising in the slow cooker.  Will that be ok or do I need to add some liquid just to make sure that the ceramic container in the slow cooker does not crack?  Will the slow cooker be warm enough?  Do I need to add liquid to the ceramic container even if the liquid does not come into contact with the meat?

 

Your insights and thoughts would be helpful.  Thank you.

post #2 of 6

Are you using naranja agria and achiote in your marinade?  They're important imho.

 

If you're using  a slow cooker, you should use a little liquid both to protect the container and to conduct the heat. That said, I can't recommend the slow cooker really. This should be a roast, not a braise. Even with no initial liquid, a slow cooker will retain and build liquid during the cooking process so it will still end up braising.   A low oven would be better, or even indirect on a grill at 200-250 ish degrees. 

 

Now if you're committed to the slow cooker approach, I have other questions. What capacity cooker, what size of roasts? How new is your cooker?  I think high overnight on most NEW commonly sized slow cookers will overcook the meat, but there's some variabilty in size, how big the roast is, heating power, capacity and such. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 6

I didn't have time ot responde earlier int he day, but my response was going to be almost exactly what phatch said.  Only additional thought is -- slow cooker, why not?  Use low setting and give it a try; let us know.  I'll bet that you will be successful.  The difference between high and low settings will be the cook time.  So plan for more cook time with low, and if you're in a hurry use high.  No matter, you'll have to figure out the timing on the fly for the first attempt.

post #4 of 6

An acquaintance of an acquaintance from long ago made a similar dish simply using onion (possibly picked), achiote, bitter orange (you can also use regular orange ) and anise.  Wonderful stuff.

 

Rick

post #5 of 6
Thread Starter 

Thank you all for your input.  I want to try the slow cooker this time - maybe I'll try it overnight on low.  The slow cooker is about 4 years old and has a 5 or 6 qt capacity.  I think Phatch is right that some liquid will develop during the cooking process, but I think it will be fully contained within the banana leaf-aluminum foil package.  So even if I add liquid, it would not be in contact with the meat.  I may throw in some onions at the bottom just for grins.  Thx.

post #6 of 6

Best way to cook this dish IMO is by slow cooking it over charcoal and hickory. 

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