How would I cook this on a grill or smoker?
Indirect heat for grill? Any wood suggestions for the smoker? Do I still cook it in a Dutch oven? Thank you!
/b59afc89-eb5f-438a-98b9-d3910eb31f33--cochinita-pibil.jpg)
Recipe question for:
Cochinita Pibil
Recommended by Food52
3 Comments
The recipe author Rick Martinez covers this in the accompanying video.
He cooks the roast in a cast iron dutch oven over mesquite lump charcoal (indirect heat with the coals pushed to the sides in a round Weber grill). Watch from the 6:45 mark.
It's worth pointing out that videos often communicate *FAR* more information than a set of written instructions.
Another classic example: watching someone make puff pastry versus reading text-only instructions.
If a picture is worth a thousand words, a video might be worth 50,000 words.
Without a cover, there would only be heat from the bottom, and I fear the cooking would be uneven or incomplete.
And/or perhaps recipe author Rick Martinez will respond with other ideas.
Not exactly like the recipe as written, but it may work.
Still put the marinated meat and sauce inside a covered heavy pot lined with charred banana leaves.
But instead of leaving it covered and doing nothing for several hours, stir it frequently to ensure that the heat penetrates all the meat and sauce evenly, then cover again.