Hey all, I really appreciate all the interest and nice words you've passed down through this thread~ Thanks!
Here's the pibil all nice and pulled. Boy, was it tender and falling apart!
Snuck a few pieces of the bark and meat as I was pullin' and good golly miss molly! Was it gooood! Wow!
Set up a nice plate with the smoked Choclo loaf, refried black beans, garden tomatoe and hot corn tortillas. Man, this was killing me as I took the pictures.
Got to say this was fantastic~ I loved the flavors of this pibil.
A couple notes to keep in mind for myself and anyone interested.
1- Marinating the pork in the citrus made the pulled pork taste "meatier" and "porkier" than I have ever tasted. No citrus taste remained, just all "meat". I'm thinking to do this from now on anytime I make PPB. Nope it did not make it mushier or softer...which was a worry for me. Citrus acids don't break down meat fibres fast at all, if they even do.
2- The achiote and hot pepper rub wasn't really hot at all. It was "zingy" and big-time-daggone-good, but not hot. For us chili-heads, next time, use habaneros peppers. Outside the heat, the bark was one of the best I've had. Real mellow taste and balanced out by the spices....excellent and a definite must-make-again-recipe. I wondered about the allspice in the recipe, but it all came together just fine.
3- I'm intrigued by the banana leaves wrapping thing. Course I didn't have any, but I know they will impart flavor and moisture to the meat before pulling. Got to try that.
4- Have to say that this is definitely a keeper recipe. Once you get down to the nuts and bolts, it is surprising hop easy it is to make, and quick too. Posting it online just draws it out.
5- Got to say that hot corn tortillas and puerco pibil are a match made in heaven!!!!