Traditional cochinita pibil is made with a whole suckling pig that's been marinated in recado rojoa (a citrusy, garlicky, achiote-forward marinade) and then wrapped in banana leaves and slow-cooked in a "pib," an earthen underground oven. Digging a hole is back-breaking work, so we decided to hack a ChefSteps-style aboveground pib with materials you can find at a hardware store. We did it for the hibachi grill and the pizza oven. Can we do the same for the pib? Grant invited a ton of hungry guests for the ultimate cochinita pibil party, so the pressure is on! Will the fire stay on? Will the pork remain tender and juicy? Will Grant and Jonathan be rewarded with the best damn tacos this side of Seattle? Stay tune to find out.
For a fail-safe way of re-creating restaurant-worthy cochinita pibil, Chef Jonathan also shared with us his method for an at-home recipe using pork shoulder, a Dutch oven, and a regular oven. Check out the recipe at ChefSteps: https://www.chefsteps.com/activities/cochinita-pibil-oven
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Ingredients:
Buy the pork shoulder: https://snakeriverfarms.pxf.io/QyNbQA
Equipment:
Buy a 7-quart Dutch oven: https://www.amazon.com/Staub-1102806-Cocotte-7-quart-Cherry/dp/B002CML9MC?tag=chefsteps02-20
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ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. We are testing dozens of different iterations of each dish to make sure we can give you the ultimate version of each recipe. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: https://www.chefsteps.com/