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How to make cochinita pibil in the alto-shaam cook & hold

Make Cochinita Pibil in the Alto-Shaam Cook & Hold

19
STEPS
INGREDIENTS
Mix achiote rojo with lime juice, vinegar, salt and pepper to make a sauce.

Mix achiote rojo with lime juice, vinegar, salt and pepper to make a sauce.

Lightly soften banana leaves over an open flame.

Lightly soften banana leaves over an open flame.

Rub marinade all over the pork butt and place into a hotel pan lined with the banana leaves.

Rub marinade all over the pork butt and place into a hotel pan lined with the banana leaves.

Wrap entire pan and refrigerate over night in the walk-in.

Wrap entire pan and refrigerate over night in the walk-in.

Preheat Cook & Hold to 225F (107C).

Place pork into the cook and hold and probe into the meat. Do not cover with a lid.

Place pork into the cook and hold and probe into the meat. Do not cover with a lid.

Cook at 225F (107C).

Cook at 225F (107C).

Probe 185F (85C).

Probe 185F (85C).

Hold at 175F (79C).

Hold at 175F (79C).

Unwrap, slice and serve!

  • 1.0 Pork shoulder (8-10lb)
  • 2.0 Limes-juiced
  • 3.0Tbsp White vinegar
  • 1.0Tbsp Orange juice
  • 1.0tsp Orange zest
  • 1/2tsp Cumin
  • 1.0 Pk. Achiote rojo
  • Salt to taste 4-5 tbls