Pork Pibil

Discussion in 'Pork' started by visilor, May 31, 2009.

  1. visilor

    visilor Fire Starter

    Well I was inspired by a post that I saw on here and decided to try this pork pibil.

    Here are my starting ingredients for the marinade:

    Here they are mixed together:

    Here is my 8 1/2 pound pork butt:

    Here it is after I scored the pork butt:

    Here it is rubbed:

    I put this in the smoker at 11 PM Saturday night. Smoker temp at 187 till 9AM then I jacked it up to 225. Right now it is noon and the internal temp is 181. Shooting for an internal temp of 205, I have sprayed it down twice with a Captain Morgan and apple juice mixture. In fact, I think I will do it again now. I will have more pics a little later.
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Looking good so far. We're waiting patiently for the final pics.
  3. rivet

    rivet Master of the Pit OTBS Member

    You have a plan going well~ looking forward to your pics! Keep us posted....
  4. fire it up

    fire it up Smoking Guru OTBS Member

    Looks good so far Visilor.
    I don't know if the post you referred to was my puerco pibil thread or not but if so I am happy that I could inspire you to give it a go.
    With such a long smoke I hope you are spritzing yourself with a little liquor too.
    Good luck.
  5. the dude abides

    the dude abides Master of the Pit OTBS Member

    That's looking sweet. Keep us updated.

    Where you from? I see all the Hy-Vee labels.
  6. visilor

    visilor Fire Starter

    Independece, MO

    Well, here it is 3PM and it is finally 200 degrees, so I pulled it out:

    Then I wrapped in Aluminum foil and a towel and put in a cooler for about a two hour rest:

    Plan on using the bear claws to shred it up, will post more then.

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